Ingredients

• 2 x whole lemon sole
• heads
• tail and fins removed
• 2 tbsp light rapeseed oil
• plus extra for drizzling
• sea salt
• 1 tbsp olive oil
• 150g/5½oz baby leeks
• trimmed and finely chopped
• 2 tbsp dry white wine
• 100ml/3½fl oz good quality chicken stock
• 2 tbsp double cream
• 250g/9oz unsalted butter
• chilled and diced
• squeeze lemon juice
• 1 small bunch of chervil
• finely chopped

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Drizzle the fish with the oil
• season with the salt and place on a baking tray. Cook in the oven for 12 minutes
• or until just cooked through. Leave to rest.
• To make the sauce
• heat the oil in a frying pan and lightly sweat the leeks for 5 minutes. Add the wine
• chicken stock and cream and cook until reduced by half.
• Slowly add in the butter
• whisking until the sauce is thick and glossy. Stir in the lemon juice and chervil.
• Drizzle the fish with the rapeseed oil and serve with the chicken butter sauce.