- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: medium
For the tomatoes
- 16 cherry tomatoes
- 1 sprigs thyme, leaves removed
- 1 clove garlic, shredded
- 3 tbsp olive oil
- freshly ground salt and black pepper
For the fish
- 250 ml fish stock
- 150 ml white wine
- 250 ml double cream
- lemon juice, to taste
- 4 x 450 g lemon sole fillets
- 250 g fresh hop shoots
1. For the tomatoes, preheat an oven to its lowest setting. Keep the stalks on the cherry tomatoes and spread out on a baking tray. Scatter over the thyme leaves and garlic slivers. Drizzle with a little olive oil and season with salt and black pepper.
2. Bake in a low oven for 6-8 hours, or until the tomatoes have lost their shape and dried a little.
3. For the fish sauce, simmer the stock and wine until reduced by half. Stir in the cream and reduce to a coating consistency.
4. Season with salt and pepper and add lemon juice to taste. Strain the sauce through a fine strainer into a clean pan, cover and keep warm.
5. To cook the fish, season the skin side of the sole fillets and tie each fillet into a loose knot. Place each knotted fillet on a steamer basket placed over a pan half-filled with simmering water. Cover and steam for about 6 minutes, or until the fish is flaky to the touch.
6. For the hop shoots, bring a pan of lightly salted water to the boil. Plunge the trimmed hop shoots into the boiling water for 2-3 minutes before tipping into a colander and draining well. Season with salt and pepper, and brush each fillet with olive oil.
7. Remove the sole from the steamer and squeeze over a few drops of lemon juice. Arrange on a serving plate, spoon over the sauce, and accompany with the blanched hop shoots and roasted tomatoes.
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