Serves 8
8 lemon sole fillets, skinned (plaice fillets can also be used)
Salt and freshly ground black pepper
150 ml dry white wine
2 bay leaves
1 tablespoon unsalted butter, plus 100 g
40 asparagus spears
2 tablespoons balsamic vinegar
Chives to garnish (optional)

Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Season the sole fillets and roll them up, tucking the tail ends underneath. Place in a baking dish, pour over the wine and tuck in the bay leaves. Dot the tablespoon of butter on top of the sole wraps then cover with foil and bake for 20 minutes. To prepare the asparagus, snap off the base of each stalk – the stems will naturally break at the point at which they become woody. Place in a large saucepan. Cover with boiling salted water and cook for 3 minutes until they are just tender. To make the beurre noisette, melt 100 g of the butter in a deep saucepan, and heat until the butter turns a golden brown colour. Carefully add the balsamic vinegar (it will spit slightly), and season to taste. Place five asparagus spears on each warmed plate and position a sole wrap on top. Spoon the balsamic beurre noisette over the fish, garnish with the chopped chives (if liked) and serve immediately.

Recommended wine from Decanter magazine: Olivier Leflaive, Les Bonneveaux, Montagny Premier Cru, 2002 (France), Corney & Barrow, www.corneyandbarrow.com. Ripe and succulent with a walnutty finish.

APRIL 2004