Vermouth is always good with fish, having a stronger flavour than any white wine and, as I’m not tempted to drink it on its own, I always seem to have some. Sole is one of the finest fish but alas now very expensive. However, we all deserve a great treat every now and then. So enjoy.
Soften shallots in
Remove the fish to hot serving dish, pour juices into a saucepan and reduce rapidly to half. Remove the pan from the heat and whisk in remaining butter, taste for seasoning, add a squeeze of lemon juice and pour the sauce over fish.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.