This is a wonderful flavoured dish, looks impressive and tastes amazing. The sauce goes well with any poached white fish, turbot, plaice & especially lemon sole. You can use sparkling wine as a substitute but it won’t taste as good and to add a cheffy touch blend for 1 minute before serving. You can also add a few prawns to the finished sauce.
2 x filleted lemon sole (how to fillet your sole) (save bones for fish stock)
200ml white wine
salt & pepper
30g very finely chopped shallots
30g button mushroom finely sliced (only use button or you will colour the sauce)
150ml fish stock (gently simmer fish bones, 1/2 onion, chopped 1/2 carrot and one chopped celery stalk for 10 minutes)
150ml double cream
salt & white pepper
bag of washed spinach
Sauce Melt 1/2 the butter in a saucepan and the shallots and sweat for 1 minute
Add the mushrooms and cook for a further 2 minutes, stirring
Pour in the Champagne and reduce by one-third
Add fish stock and reduce by half
Pour in the cream and reduce until the sauce lightly coats the back of a spoon
Pass through a sieve into a clean pan
Whisk in the rest of the butter and season to taste.
Fish Roll up the fillets and secure with a cocktail stick – also useful for turning.
Place in the white wine, season and cook for 2 minutes each side.
Spinach Pour a slug of olive oil in a large pan and cook until wilted
Drawn before serving.
Make a bed of spinach and place the sole on top, pour over the sauce and serve