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Sole with beurre blanc

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1

By Paul Rankin

From Ready Steady Cook

Shopping list

Ingredients

Method

  1. Heat a knob of the butter in a frying pan and gently fry the shallot until softened.

  2. Add the wine and simmer until reduced slightly.

  3. Add the sole fillets and cook gently for 2-3 minutes until almost cooked through.

  4. Whisk in the remaining butter and the cream and heat gently to make a rich sauce.

  5. Stir in the basil, chervil and tomatoes.

  6. To serve, place the fish on a plate and pour over the sauce.