Lemon sole, summer vegetables & chicken butter sauce

Ingredients

• 300g leeks, very finely sliced
• 1 shallot, diced
• 40ml dry white wine
• 200ml fresh chicken stock
• 60ml double cream
• 250g unsalted butter
• 4-5 baby courgettes of different colours
• 200g fresh peas or broad beans, shelled
• 4 lemon soles, filleted
• 2 tbsp capers
• 1 lemon

Method

Fry the leeks and shallot in a little oil on a low heat for around 10-15 mins, until the leeks have lost their shape and the shallot is translucent.

Add the wine and chicken stock and turn up the heat. Simmer until the sauce has reduced by about half. Add the cream and cook for a couple more minutes. Strain to discard the leeks and shallot, then pour the creamy sauce back into the pan. Add the butter a bit at a time, whisking constantly on a low heat until the sauce becomes glossy. Season to taste with some salt and freshly ground black pepper.

Finely slice the baby courgettes and place into a hot pan with a small amount of oil and a good pinch of salt. Cook on a high heat until one side becomes light brown, flip over and give it another 30 seconds on the other side. Remove and keep warm.

Add the peas or broad beans to the pan and sauté with a little butter for 1-2 mins, until the vegetables are just cooked. Remove and turn the heat back up to high, add a good splash of oil and add the capers. Fry until they crisp-up and begin to brown. Remove and drain on some kitchen towel.

In a non-stick pan, add a good glug of oil and place on a high heat. Add the fish, skin side down and leave it for the skin to crisp up, around 1-2 mins, then carefully flip and cook the other side for another minute. Remove and plate up. Place the veggies and capers on top of the fish, then pour over a little of the creamy sauce. Give it all a good squeeze of lemon.

Serve with simply boiled potatoes, a salad or some crusty white bread.