A simple dry white wine and herb spiked cream sauce is incredibly delicious over tender, flaky pieces of fresh fish … in this case we will be using two fresh sole fillets.
- In a pot of boiling water, blanch the tomatoes until the skins just wrinkles for about 30 seconds. Drain and cool under running water, then peel and cut into roughly centemetre cubes.
- In a dish melt the butter. Add the shallots and cook over moderate heat, stirring, until softened for about 2 minutes. Add your dry white wine and simmer over moderately high heat until reduced by half for about 4 minutes. Then add the fish stock and simmer slowly until the liquid is reduced to roughly 1/2 cup for about 3 minutes. Add the heavy cream and simmer until thickened for another 3 minutes. Stir in the diced tomatoes, herbs, and nutmeg. Season the sauce with salt and pepper. (Now would be the time to add a little chilli if you like)
- Preheat the oven to grill and position the rack just over 20cm from the heat. Season the sole lightly with salt and pepper and transfer to a 2-quart flameproof baking dish. Spoon the sauce on top and bake for 10 to 15 minutes (depending on the thickness of your fillets), until the sauce is bubbling and the fish is just cooked through. Let stand in the turnd off oven for 5 minutes before serving with crusty bread.