- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 40 minutes
- Effort: medium
- 2 large baking potatoes, peeled
- 1 tsp strands saffron
- 300 g lemon sole fillets
- squeeze of lemon juice
- salt, and freshly ground black pepper
For the shrimp sauce:
- 200 g smoked shell-on shrimps
- 1-2 tbsp olive oil
- 2 clove garlic, finely chopped
- 1 large shallot, finely chopped
- white part of a leeks, finely sliced
- 2 tbsp tomato purée
- 30 ml brandy
- 225 ml fish stock
- 112 ml double cream
1. Cut the potatoes into medium-size chunks and simmer in boiling, salted water to which the saffron has been added. Use the tip of a sharp knife to check they are cooked through before draining thoroughly. Keep warm until ready to serve.
2. Shell the smoked shrimps, discarding any dark veins, and set aside, retaining the shells.
3. Place a deep frying pan over high heat and add the olive oil. Add the shallot, garlic and leek and fry quickly, stirring, for 2 minutes. Add the tomato purée and the reserved shrimp shells and fry for a further 4 minutes. Still over high heat, add the brandy to deglaze the pan, then add the fish stock, bring to the boil and simmer over medium-high heat for 5 minutes. Add the cream and seasoning and simmer for 2 minutes.
4. Transfer the sauce to a food processor and blend until fairly smooth. Pass through a fine-mesh sieve into a mixing bowl or small saucepan and add the shelled shrimps to the sauce. Keep warm until ready to serve.
5. Season the fish fillets. Steam for 5 minutes over boiling water until just firm to the touch. Squeeze a little lemon juice over the fillets.
6. Serve the fillets hot with the shrimp sauce and saffron potatoes.
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