Soles Champeaux
Serves 4 to 6
This is the guest recipe from the Saturday Daily Mail.
Ingredients
100 mils of white wine
350 mils of fish stock
4 to 6 fillets of sole
Salt and freshly ground black pepper
Two carrots, julienned
One heaped tablespoon of butter
1 to 2 tablespoonfuls of double cream
200 g of cooked shrimps
Chopped parsley, to garnish
AND THIS IS WHAT YOU DO …
- In a white pan, heat the white wine and stock until almost simmering, then carefully placing the fish fillets into the stock and poach over a gentle heat until the fish is cooked and opaque
(that should take about 45 minutes).
- Remove the fish, season and set aside (Cover to keep warm).
- Add the carrots to the poaching liquor and continue cooking until the liquid is reduced by about half and the carrots are tender.
- Whisk in the butter and the cream, then add the shrimps and heat through.
- Place the fish fillets onto serving plates then pour the hot shrimp sauce over them.
- Garnish with parsley and serve with baby new potatoes and a medley of peas, button onions and asparagus spears with melted butter.