Dover Sole with Asparagus and Champagne Sauce - James Martin Chef

Ingredients

• 1 large Dover Sole, skinned and trimmed
• Butter
• 1 bunch of English asparagus, prepped
• 1 tbsp petit pois peas, podded and shelled
• Chives, chopped
• 1 bottle of Morston Hall Champagne
• 100g butter
• 1 large shallot, peeled and chopped
• 1 small carrot, peeled and chopped
• 200 ml Champagne
• 6 button mushrooms, sliced
• 300 ml fish or white chicken stock
• 300 ml cream
• Lemon juice