Poached sole with cherry tomatoes and tarragon butter Recipe

Poached sole with cherry tomatoes and tarragon butter Recipe

  • 200ml/7fl oz hot vegetable stock
  • 100g/3½oz cherry tomatoes, halved
  • splash white wine
  • 30g/1oz butter
  • 1 sole fillet
  • small handful fresh tarragon, chopped
  • 4-5 asparagus spears
  • olive oil, for drizzling
  • handful rocket, to serve
  1. Place the stock, tomatoes, wine and butter into a small, deep frying pan and bring to the boil.
  2. Add the sole fillet, reduce the heat and simmer gently for 3-4 minutes, or until cooked through. Stir in the tarragon and set aside to keep warm.
  3. Drizzle the asparagus with olive oil. Heat a griddle pan and griddle the asparagus until chargrilled on all sides.
  4. To serve, place the griddled asparagus onto a serving plate, top with the sole and pour over the poaching liquid. Garnish with rocket.
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