
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.