This recipe is as classically French as a recipe can possibly be, it was one of the first dishes I think I learnt to cook in my college years, again it’s a recipe with just a few ingredients, but tastes fantastic and looks really quite elegant

I’m using Dover Sole for my recipe, but lemon sole, megrim sole, plaice are all equally as good

SHOPPING LIST

4 Dover sole, skinned and filleted

100g of butter

2 shallots finely chopped

300ml of dry vermouth

500ml of fish stock ( buy it! It’s fine)

500ml of double cream

A good bunch of seedless green grapes cut into halves

Half handful of fresh chopped tarragon

Squeeze of lemon

METHOD

season the sole fillets really well and roll up into rounds

In a pan melt half of the butter and sweat the shallots until they are soft

Now add the vermouth and reduce till almost gone

You can now add the fish stock and reduce by half

Now add the cream and reduce again by half

Now either using a hand blender or food processor, blitz until smooth

Add a squeeze of lemon

Return the sauce to the simmer

Add the sole to the sauce and gently simmer for 7-8 minutes DO NOT BOIL!!

Check the seasoning, add the grapes and tarragon

Serve immediately with some buttered curly kale and new potatoes
This is a beautifully elegant dinner party dish

Jon

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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