Sautéed fillets of local lemon sole with Buttervilla broad beans, samphire and Camel Valley champagne chive sauce (serves 4)

Lemon sole fillets, enough for 4
Samphire 1 cup
Broad beans 1 cup
CV champagne 1 cup
Chives chopped 1 tablespoon full
Butter 75grms
Cream ½ cup
Salt and pepper
Olive oil

Pod broad beans; if they are young they don’t require blanching, reserve. Wash samphire well, drain and reserve, No need to blanch the samphire if young and tender.

To make the sauce reduce the CV champagne (or dry white wine) by half, add cream and reduce again by a third, whisk in 25grms butter, salt and pepper, keep warm.

Season sole fillets with a little salt and pepper and lightly dust with flour. Sauté to a nice golden brown colour in a little olive in a hot sauté pan. This should only take a minute or two per side depending on the thickness of the sole. (you can steam if preferred)

Lightly sauté or steam the broad beans and samphire and season with salt and pepper. Place/scatter the b/beans and samphire onto a plate, place sole fillets on top, reheat sauce gently, add the chives just as you are about to spoon over the fillets of sole, enjoy with a cold crisp glass of Camel valley Atlantic Dry white!!