Steamed Lemon Sole with Asparagus and Samphire - James Martin Chef
This Steamed Lemon Sole with Asparagus and Samphire recipe is James' favourite way to cook this beautiful fish. It is served with a creamy wine sauce!
Ingredients
- 4 lemon sole fillets, skinned
- 100g asparagus, sliced
- 100g samphire
- 25g butter
- Salt and pepper
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
- 1 small bunch of chives
- 2 tomatoes concassed
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