Steamed fillets of lemon sole with prawn mousse and a white wine sauce

Ingredients

4 X 175g portion of double lemon sole fillets
250g white fish cut into 1-inch dice
8 large King prawns, cut into medium dice
1-tablespoon basil freshly chopped
1 egg
200ml double cream
Salt & pepper to taste

Method

To prepare the mousse Add the fish to a food processor, blend until a light paste consistency. Add the egg and mix for a few seconds, then add the cream with the machine running, pouring through the feed tube, process until the mixture is smooth. Transfer to a small chilled bowl and season with salt and pepper, adds the chopped king prawns to the mousse. If the mousse is too thick fold in a little more cream and refrigerate until needed.

Sauce

100ml dry white wine
50ml vermouth
Salt and pepper
100ml fish stock
100ml double cream
Juice of ¼ lemon - optional
A few strands of saffron - optional

Method

Reduce the white wine and vermouth by half, add the fish stock if using and reduce by half. Add the cream and reduce again until it becomes lightly thick, add the lemon juice if using and season with salt and pepper then add finely chopped herbs if you like.

Place one of the lemon sole fillets on a piece of cling film, double the size of the fillet, spread some of the mousse on top and wrap tightly in the cling film. Place in a steamer and cook for 8 - 10 minutes. Remove from the steamer and cut off the cling film and place fish in the centre of 4 preheated dinner plates. Pour the sauce over the fish. Serve with pasta or a selection of fresh vegetables.