Lemon Sole Veronique

Half the fish fillets lengthways, season and roll up tightly with the skinned side on the inside. Melt a knob of butter in a frying pan and place the rolled fish in the pan with 2 tarragon sprigs. Pour in the wine and simmer for 4 mins to poach, then transfer the sole to a warm serving dish and cover with foil. Reduce the poaching liquid by ⅔ and set aside.
Preheat the grill to high. Melt the butter in a small pan and stir in the flour to make a paste. Cook for 2 mins, then gradually add the reduced poaching liquid, the milk and cream, whisking until you have a thick and glossy sauce. Season well with salt, pepper and lemon juice, then pour over the fish rolls, scatter with grapes and grill for 4 mins or until golden on top. Scatter with tarragon and serve.

20 mins

6 serving

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