- 1 lemon sole, filleted
- salt and freshly ground black pepper
- 75g/3oz butter
- 8 baby onions, peeled
- 1 shallot, finely chopped
- 1 sprig thyme, leaves only
- 75ml/3fl oz white wine
- 110ml/4fl oz fish stock
- 75ml/3fl oz double cream
- 110g/4oz peas
- 1 bunch sorrel, finely sliced
- Season the sole with salt and freshly ground black pepper.
- Heat a frying pan until hot and add a third of the butter to the pan.
- Place the fish into the pan and cook for two minutes on each side. Set aside and keep warm.
- Meanwhile, heat a separate frying pan and add another third of the butter to the pan, along with the baby onions.
- Fry the onions until golden-brown on all sides and tender – about five minutes.
- Heat another frying pan until just hot and add the remaining butter, shallots and thyme.
- Cook for two minutes, then add the white wine. Turn up the heat, and cook until reduced by half.
- Add the fish stock to the pan and allow to reduce a little further. Add the cream and simmer for 3-4 minutes.
- Strain the sauce through a sieve and return it to the pan. Add the peas and sorrel and cook through until the sorrel is wilted and the peas are hot.
- To serve, place some sauce on each plate and arrange the fish on top. Spoon the onions around the edge and serve at once.