4 x megrim sole fillets

50g butter

1 very thinly sliced shallot

150g thinly sliced chestnut mushrooms

1 tbs capers

150ml white wine

200ml whipping cream

Handful chopped tarragon

Juice half lemon

250g hot cooked new potatoes

75g petit pois

50g butter

Zest and juice half lemon

Black pepper

75g cooked fine green beans


1. Fry the shallot and mushrooms and capers for 5 mins.

2. Add the fish, cook 2mins each side. Remove

3. Add wine, reduce to 1/3

4. Add cream, reduce by half

5. Add fish back in and tarragon and lemon

6. Whilst the spuds are hot add the other ingredients and serve with the fish