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.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.