Simply cooked fillets of fish with a creamy sauce and crunchy fried vegetables.
For the fish, heat a frying pan and add half of the butter and all the shallots and cook for a couple of minutes. Add the ginger and cook for a further couple of minutes.
Add the white wine and cook until it is reduced in volume by half. Add the stock and reduce by half again and then add the cream. Strain through a fine sieve into another warm pan.
Heat a large frying pan and add the remaining butter. Season the sole fillets with salt and pepper. Once hot add the seasoned fillets and cook either side for two minutes, then remove from the pan and allow to rest for a couple of minutes.
For the seasonal vegetables, heat a large frying pan and add the butter. Once hot, add the courgette and cook for a minutes then add the pepper and mangetout and cook for 2-3 minutes. Add the peas and blanched broad beans and allow to cook for a further minute.
To serve, place a pool of the sauce in the centre of a shallow bowl and some seasonal vegetables on top. Place the sole fillet on top and garnish with fresh chervil and fresh ginger.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James is joined by chefs Paul Rankin and Nigel Haworth, plus actor Bradley Walsh.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.