Ingredients

• 100g/3½oz unsalted butter
• 2 shallots
• finely chopped
• 50g/1¾oz fresh ginger
• peeled and finely sliced
• 200ml/7fl oz white wine
• 200ml/7fl oz fish stock
• 200ml/7fl oz double cream
• 2 lemon sole
• skinned and filleted
• salt and freshly ground black pepper
• 50g/1¾oz unsalted butter
• 2cm/1in piece fresh root ginger
• peeled
• cut into strips
• 1 courgette
• cut into strips
• 1 red pepper
• cut into strips
• 100g/3½oz mangetout
• cut into strips
• 100g/3½oz fresh peas
• 100g/3½oz broad beans
• blanched
• 2 tbsp chervil
• 2cm/1in piece fresh root ginger
• cut into strips

Directions

• For the fish
• heat a frying pan and add half of the butter and all the shallots and cook for a couple of minutes. Add the ginger and cook for a further couple of minutes.
• Add the white wine and cook until it is reduced in volume by half. Add the stock and reduce by half again and then add the cream. Strain through a fine sieve into another warm pan.
• Heat a large frying pan and add the remaining butter. Season the sole fillets with salt and pepper. Once hot add the seasoned fillets and cook either side for two minutes
• then remove from the pan and allow to rest for a couple of minutes.
• For the seasonal vegetables
• heat a large frying pan and add the butter. Once hot
• add the courgette and cook for a minutes then add the pepper and mangetout and cook for 2-3 minutes. Add the peas and blanched broad beans and allow to cook for a further minute.
• To serve
• place a pool of the sauce in the centre of a shallow bowl and some seasonal vegetables on top. Place the sole fillet on top and garnish with fresh chervil and fresh ginger.