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Ingredients
100g/3½oz Dover sole fillet, cut into three thin strips
5 tbsp white wine
2 tbsp butter
5 tbsp cream
1 tbsp fresh chives, finely chopped
To serve
1 slice of toast
Method
1. Plait the strips of sole into a loose plait.
2. Place the white wine, butter and cream into a saucepan. Add the plait of sole and cook gently for three minutes.
3. Remove the fish and transfer to a warm plate. Reduce the sauce for three minutes then stir in the chives.
4. To serve, place the sole on a slice of toast and drizzle the sauce around the plate.
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