Poached Sole with Cherry Tomatoes and Tarragon Butter

Gently poached sole fillet served with chargrilled asparagus, cherry tomatoes, and a fragrant tarragon butter sauce.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

30
g

Butter

Liquids

200
ml

Vegetable Stock

hot

15
ml

White Wine

splash

NutsSeeds

1
handful

Tarragon

fresh, chopped

OilsFats

1
tsp

Olive Oil

for drizzling

Seafood

1
piece

Sole Fillet

Vegetables

100
g

Cherry Tomatoes

halved

4
piece

Asparagus

spears

1
handful

Rocket

to serve

Steps

Combine the stock, tomatoes, wine, and butter in a deep frying pan and bring to a boil.
Simmer the sole fillet in the liquid for 4 minutes until cooked, then stir in the tarragon.
Drizzle asparagus with olive oil and griddle until chargrilled on all sides.
Place asparagus on a plate, top with fish and poaching liquid, and garnish with rocket.