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:

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.