2 sole fillets, skinned
6 asparagus spears, halved
dash olive oil
salt and freshly ground black pepper
2 oranges, juice only
2 tbsp white wine
¼ onion, finely chopped
30g/1oz butter
½ fresh red chilli, finely chopped
150ml/¼ pint double cream
small handful fresh chives, chopped
salt and freshly ground black pepper
½ red chilli, to garnish
For the steamed sole and asparagus, wrap a sole fillet around three of the asparagus pieces, drizzle with olive oil, and season with salt and freshly ground black pepper. Repeat with the remaining sole fillet and asparagus, then place onto a sheet of aluminium foil inside a steamer. Cover with a lid and steam for eight minutes, or until cooked through.
For the sauce, put the orange juice and white wine into a small saucepan and place over a high heat for five minutes or until reduced by half. Add the onions and bubble for 3-4 minutes. Add the butter, chilli, cream and simmer for five minutes or until the liquid has reduced slightly. Stir in the chives and season, to taste, with salt and freshly ground black pepper.
To serve, place the steamed sole fillets onto a serving plate, pour over the sauce and garnish with the chilli half.
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