Ingredients

• 3 tbsp white wine vinegar
• 3 tbsp white wine
• 10 black peppercorns
• lightly crushed
• 2 tbsp shallots
• peeled
• finely chopped
• 1 tsp finely chopped fresh tarragon leaves
• 1 tbsp water
• 1 tbsp tomato purée
• 3 free-range egg yolks
• 200g/7oz butter
• melted
• 1 tbsp finely chopped fresh flatleaf parsley
• 2 tbsp olive oil
• 8 lemon sole fillets
• salt and freshly ground black pepper
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• salt and freshly ground black pepper
• 150g/5oz watercress
• leaves only

Directions

• For the Choron sauce
• place the white wine vinegar
• white wine
• black peppercorns
• shallots and tarragon into a non-reactive saucepan and bring to the boil. Reduce the heat and simmer until the liquid in the pan has reduced to about 1 tablespoon.
• Add the water and tomato purée to the pan and whisk to combine. Beat in the egg yolks
• whisking for 3-4 minutes over a low heat
• or until frothy. Gradually pour in the butter in a thin
• steady stream
• whisking continuously until all of the butter has been incorporated and the sauce is thickened.
• Season
• to taste
• with salt and freshly ground black pepper
• then strain the sauce through a fine sieve. Discard the solids left behind in the sieve. Keep warm until ready to serve. Stir the parsley into the sauce just before serving.
• Preheat the grill to high. Lightly grease a roasting tray with olive oil.
• For the lemon sole
• place the sole fillets skin-side up onto the prepared roasting tray and season with salt and freshly ground black pepper. Grill for 3-4 minutes
• or until the skin is crisp and golden-brown and the fish is cooked through. (When the fish is cooked
• the flesh should be opaque all the way through and flake easily with a fork.) Remove the fish from the grill and set aside to rest for 1-2 minutes.
• For the watercress
• whisk the Dijon mustard
• white wine vinegar and rapeseed oil together in a small bowl until emulsified. Season
• to taste
• with salt and freshly ground black pepper. Place the watercress in a bowl
• pour over the dressing and toss well to coat.
• To serve
• place 2 fillets on each serving plate. Arrange the watercress alongside
• then spoon the Choron sauce over the fish.