- 2 sole fillets, cut in half
- 1 carrot, finely sliced
- 1 red pepper, seeds removed, finely sliced
- 4 asparagus spears, finely sliced
- ½ lemon, juice only
- salt and freshly ground black pepper
- 6 free-range egg yolks
- 75ml/2½oz white wine vinegar
- 200g/7oz butter, melted
- 1 tbsp chopped fresh tarragon
- salt and freshly ground black pepper
- For the sole, place the sole fillets onto a clean board and season well with salt and freshly ground black pepper.
- Place the carrot, pepper and asparagus in a saucepan of boiling water and blanch for 1-2 minutes, then drain.
- Place a mixture of the blanched vegetables at one end of each fillet. Roll up the fillet to enclose the vegetables and secure the roll with a cocktail stick.
- Squeeze over lemon juice and place the sole rolls into a steamer and steam for 4-6 minutes, until the sole is cooked through.
- For the cheats' béarnaise sauce, place the egg yolks into a clean food processor bowl and blend together for one minute.
- With the food processor still running, slowly pour the vinegar into the egg, followed by the butter, again, pouring in gradually.
- Add the tarragon and season, to taste, with salt and freshly ground black pepper.
- To serve, place a sole roll onto each of two plates and place a dollop of béarnaise sauce alongside.