Ingredients

• 2 sole fillets
• cut in half
• 1 carrot
• finely sliced
• 1 red pepper
• seeds removed
• finely sliced
• 4 asparagus spears
• finely sliced
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 6 free-range egg yolks
• 75ml/2½oz white wine vinegar
• 200g/7oz butter
• melted
• 1 tbsp chopped fresh tarragon
• salt and freshly ground black pepper

Directions

• For the sole
• place the sole fillets onto a clean board and season well with salt and freshly ground black pepper.
• Place the carrot
• pepper and asparagus in a saucepan of boiling water and blanch for 1-2 minutes
• then drain.
• Place a mixture of the blanched vegetables at one end of each fillet. Roll up the fillet to enclose the vegetables and secure the roll with a cocktail stick.
• Squeeze over lemon juice and place the sole rolls into a steamer and steam for 4-6 minutes
• until the sole is cooked through.
• For the cheats' béarnaise sauce
• place the egg yolks into a clean food processor bowl and blend together for one minute.
• With the food processor still running
• slowly pour the vinegar into the egg
• followed by the butter
• again
• pouring in gradually.
• Add the tarragon and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a sole roll onto each of two plates and place a dollop of béarnaise sauce alongside.