Ingredients

• 1 lemon sole
• filleted
• salt and freshly ground black pepper
• 75g/3oz butter
• 8 baby onions
• peeled
• 1 shallot
• finely chopped
• 1 sprig thyme
• leaves only
• 75ml/3fl oz white wine
• 110ml/4fl oz fish stock
• 75ml/3fl oz double cream
• 110g/4oz peas
• 1 bunch sorrel
• finely sliced

Directions

• Season the sole with salt and freshly ground black pepper.
• Heat a frying pan until hot and add a third of the butter to the pan.
• Place the fish into the pan and cook for two minutes on each side. Set aside and keep warm.
• Meanwhile
• heat a separate frying pan and add another third of the butter to the pan
• along with the baby onions.
• Fry the onions until golden-brown on all sides and tender - about five minutes.
• Heat another frying pan until just hot and add the remaining butter
• shallots and thyme.
• Cook for two minutes
• then add the white wine. Turn up the heat
• and cook until reduced by half.
• Add the fish stock to the pan and allow to reduce a little further. Add the cream and simmer for 3-4 minutes.
• Strain the sauce through a sieve and return it to the pan. Add the peas and sorrel and cook through until the sorrel is wilted and the peas are hot.
• To serve
• place some sauce on each plate and arrange the fish on top. Spoon the onions around the edge and serve at once.