Poached Lemon Sole with Leeks, Mushrooms and Port Sauce

Ingredients

LEMON SOLE

•  4 x 110g lemon sole fillets
•  2 leeks
•  12 chestnut mushrooms
•  1 tbsp oil
•  1 cup water
•  30g butter
•  Salt and pepper (to taste)

 

PORT SAUCE

•  1 tbsp olive oil
•  125ml port
•  75ml red wine vinegar
•  125ml cream
•  140g butter (diced and chilled)
•  1 shallot (diced)
•  1 clove garlic (chopped)
•  2 tbsp chives (chopped)

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Cut the leeks into 1cm slices as far as the light green tops, rinse well and separate into rings.
2.  Add the leeks to a pan and pour in the water.
3.  Bring the water to the boil, then turn to a simmer and add the lemon sole fillets.
4.  Poach for approximately 6 minutes.
5.  Slice the mushrooms, season and fry in the oil until tender, then put to one side.
6.  Heat the olive oil and sweat the shallots and garlic without colouring until softened
7.  Add the port and vinegar and boil rapidly until reduced to about
   2 tbsp remaining.
8.  Add the cream and cook until slightly thickened.
9.  Reduce the heat to low and start to add the diced butter, a little at a time, whisking constantly.
10.  Once all the butter is incorporated, strain the sauce and adjust the seasoning to taste, then add the chives.
11.  Spoon a mixture of the leeks and mushrooms in the centre of the plates and place a lemon sole fillet on top.
12.  Spoon around the port sauce and serve with sautéed potatoes.