POACHED SOLE
with Cherry Tomatoes & Tarragon Butter

SERVES 1

INGREDIENTS

200ml/7fl oz hot vegetable stock
100g/3½oz cherry tomatoes, halved
splash white wine
30g/1oz butter
1 whole sole (or large fillet)
small handful fresh tarragon, chopped
4-5 asparagus spears
olive oil, for drizzling
handful rocket, to serve

INSTRUCTIONS:

Place the stock, tomatoes, wine and butter into a small, deep frying pan and bring to the boil.
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.
Drizzle the asparagus with olive oil. Heat a griddle pan and griddle the asparagus until chargrilled on all sides
To serve, place the griddled asparagus onto a serving plate, top with the sole and pour over the poaching liquid. Garnish with rocket.

SOME MORE TASTY RECIPES

Whole Baked Plaice with Cider Onions, Tarragon & Anchovy Butter

Spiced Plaice Goujons with Sautéed Potatoes & Salad

Goujons of Lemon Sole with Lemon in Muslin and Aioli

Baked Lemon Sole

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Northumberland Seafood Centre will remain open for fish sales As the Northeast comes under Tier 4 restrictions on 31/12/20

POACHED SOLE with Cherry Tomatoes & Tarragon Butter