Soles Champeaux

 

Serves 4 to 6

Preparation: 20 minutes

Cooking Time:  45 minutes

 

This is the guest recipe from the Saturday Daily Mail and taken from

Sir Winston Churchill's chef and this is what he may have eaten

on VE Day.

 

 

 

 

Ingredients

 

• 100 mis of white wine

• 350 mis of fish stock

• 4 to 6 fillets of sole

• Salt and freshly ground black pepper

• Two carrots, julienned

• One heaped tablespoon of butter

• 1 to 2 tablespoonfuls of double cream

• 200 g of cooked shrimps

• Chopped parsley, to garnish

• A handful of crispy green seedless grapes, halved and refrigerated

 

 

 

Method

 

1. In a white pan, heat the white wine and stock until almost simmering, then carefully placing the fish fillets into the stock and poach over a gentle heat until the fish is cooked and opaque (that should take about 20 - 30 minutes).
    

2. Remove the fish, season and set aside (Cover to keep warm).
    

3. Add the carrots to the poaching liquor and continue cooking until the liquid is reduced by about half and the carrots are tender.
    

4. Whisk in the butter and the cream, then add the shrimps and heat through.
    

5. Place the fish fillets onto serving plates then pour the hot shrimp sauce over them.
    

6. Garnish with parsley and serve with baby new potatoes and a medley of peas, button onions and asparagus spears with melted butter.
    

7. As an added extra garnish, you might like to sprinkle a few refrigerated half crispy green grapes on top of the sauce.