Steamed Lemon Sole with Asparagus and Samphire
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!
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Cooking tools:
- Steamer basket
- Parchment paper
- Saucepan
- Pan
- Stove
- Baking sheet
- Kitchen towel
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 4 lemon sole fillets, skinned
- 100g asparagus, sliced
- 100g samphire
- 25g butter
- Salt
- pepper
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
- 1 small bunch of chives
- 2 tomatoes concassed
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