Sole with saffron sauce

Description

A delicious straight forward fish dish that is full of flavour.

Ingredients

6x 175g/6oz sole fillets
For the saffron sauce: 500ml/17fl oz fish stock
¼ tsp fresh chopped tarragon
½ tsp fresh chopped dill
1 tsp fresh chopped parsley
2 tbsp green onions, chopped
2 anchovy fillets, mashed to paste
1 tbsp capers
1 clove garlic, bashed, peeled and chopped
2 tsp English mustard
1 tbsp freshly squeezed lemon juice
pinch of saffron threads
1 tbsp arrowroot mixed with 60ml/2fl oz non-alcoholic white wine

Method

1. When you get the sole fillets home from the market, put them in ice cold, salted water to remove the woofy smell. This is called crimping.
2. Boil the fish stock in a medium saucepan over a medium high heat until reduced to 250ml/9fl oz. Set aside. Preheat the oven to broil.
3. Just anoint your broiler pan with a touch of olive oil. Place the sole fillets on the broiler. Position the pan 10cm/4in from the broiler's heat source for about 6 minutes. Remove the fish when it is tender and snowy white. Do not wait until it browns or becomes crisp. Keep warm.
To make the saffron sauce:
1. In a small saucepan over a medium heat, mix the reduced stock with the tarragon, dill, parsley, green onions, anchovies, capers, garlic, mustard and lemon juice. Stir in a pinch of saffron to give it a buttery colour.
2. Take the saucepan from the heat and stir in the arrowroot mix. Return to the heat and stir until thickened. Serve, presenting the fish on a warmed serving plate and ladle with the golden saffron sauce.

These recipes were originally written for a North American audience. Some of the ingredients, measurements and equipment may be unusual.