Ingredients

Steps

• Heat a small amount of butter in a frying pan and fry the shallot until soft.
• Add the wine and simmer until the liquid reduces slightly.
• Place the sole fillets in the pan and cook for 2 to 3 minutes.
• Whisk in the remaining butter and cream to create a rich sauce.
• Stir in the chopped basil, chervil, and diced tomatoes.
• Serve the fish on a plate with the sauce poured over it.