Lemon Sole Veronique

Instructions

1. Step 1

   Fillet the lemon soles, then skin and pin-bone them (you can also ask your fishmonger to do this.) Divide each fillet in half so you are left with 4 fillets per fish. Lightly season with salt, then carefully roll each piece up and secure with a cocktail stick

2. Step 2

   To peel the grapes, pour boiling water over them and leave for 45 seconds, the skins should then easily peel away. Slice them in half and cover with cold water and a squeeze of lemon so prevent discolouration (they brown quite quickly)

3. Step 3

   Place a large frying pan over a medium heat and add the butter. Once melted, add the shallot and finely sliced mushrooms with a pinch of salt. Cook for a minute or two, stirring the mushrooms until coated in butter and just starting to soften

4. Step 4

   Carefully place the rolls of fish into the pan, then pour in the vermouth, cover with a lid and gently steam for 4–5 minutes

5. Step 5

   Once cooked through, carefully lift out the fish, remove the cocktail sticks, place on a plate and cover with foil to keep warm

6. Step 6

   Place the pan back over the heat and add the double cream, samphire, grapes and tarragon, and simmer for a few minutes until slightly thickened. Taste and season with salt, pepper and lemon juice

7. Step 7

   Divide most of the sauce between two bowls, then carefully add four pieces of sole. Finish the dish with the rest of the sauce and some tarragon leaves