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 …

1. 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).
   
   
2. Remove the fish, season and set aside (Cover to keep warm).
   
   
3. Add the carrots to the poaching liquor and continue cooking until the liquid is reduced by about half and the carrots are tender.
   
   
4. Whisk in the butter and the cream, then add the shrimps and heat through.
   
   
5. Place the fish fillets onto serving plates then pour the hot shrimp sauce over them.
   
   
6. Garnish with parsley and serve with baby new potatoes and a medley of peas, button onions and asparagus spears with melted butter.