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Poached Sole

ingredients

serves 6 - 8
450 ml (3/4 pt) dry vermouth
2 large onions, sliced
4 parsley sprigs
bay leaf
15 g (2 tbsp) fresh basil or 5g (1 tsp) dried
10 g (1 tbsp) black pepper
140 g (5 oz) celery, chopped
900 ml (1 1/2 pt) water
2.5 g (1/2 tsp) dried thyme
salt
1.75 kg (4 lb) sole fillets
6 tomatoes
4 egg yolks, beaten
225 ml (8 fl oz) double cream
lemon slices

method

1. To make the poaching liquid, combine the vermouth, onions, parsley, bay leaf, basil, black pepper, celery, water, thyme and salt in a large pot.

2. Simmer over a low heat for 30 minutes.

3. Arrange the fillets on a large square of cheesecloth.

4. Top with the tomatoes and wrap with the cheesecloth.

5. Strain the stock into a fish poacher or large saucepan.

6. Add the wrapped fish and tomatoes. Cover and simmer gently over a low heat for 10 minutes.

7. Remove the fish and tomatoes from the poacher.

8. Remove the cheesecloth and arrange the fillets on a warm serving platter.

9. Keep warm while you make the sauce.

10. Whisk the egg yolks and cream into the remaining stock in the poacher.

11. Cook over a medium heat, stirring constantly, for 5 minutes or until the sauce thickens. Do not let it boil.

12. Pour the sauce over the fish and serve with lemon slices.

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