Fried sole with ginger cream sauce and seasonal vegetables

Simply cooked fillets of fish with a creamy sauce and crunchy fried vegetables.


For the fish
  • 100g/3½oz unsalted butter
  • 2 shallots, finely chopped
  • 50g/1¾oz fresh ginger, peeled and finely sliced
  • 200ml/7fl oz white wine
  • 200ml/7fl oz fish stock
  • 200ml/7fl oz double cream
  • 2 lemon sole, skinned and filleted
  • salt and freshly ground black pepper
For the seasonal vegetables
  • 50g/1¾oz unsalted butter
  • 2cm/1in piece fresh root ginger, peeled, cut into strips
  • 1 courgette, cut into strips
  • 1 red pepper, cut into strips
  • 100g/3½oz mangetout, cut into strips
  • 100g/3½oz fresh peas
  • 100g/3½oz broad beans, blanched
To serve
  • 2 tbsp chervil
  • 2cm/1in piece fresh root ginger, cut into strips

Preparation method

  1. For the fish, heat a frying pan and add half of the butter and all the shallots and cook for a couple of minutes. Add the ginger and cook for a further couple of minutes.

  2. Add the white wine and cook until it is reduced in volume by half. Add the stock and reduce by half again and then add the cream. Strain through a fine sieve into another warm pan.

  3. Heat a large frying pan and add the remaining butter. Season the sole fillets with salt and pepper. Once hot add the seasoned fillets and cook either side for two minutes, then remove from the pan and allow to rest for a couple of minutes.

  4. For the seasonal vegetables, heat a large frying pan and add the butter. Once hot, add the courgette and cook for a minutes then add the pepper and mangetout and cook for 2-3 minutes. Add the peas and blanched broad beans and allow to cook for a further minute.

  5. To serve, place a pool of the sauce in the centre of a shallow bowl and some seasonal vegetables on top. Place the sole fillet on top and garnish with fresh chervil and fresh ginger.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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