Beurre blanc is one of the most popular butter sauces from France that works well with most fish - especially grilled lemon sole. Watch Rick make the sauce and recreate the recipe at home using fresh whole lemon sole from our online fishmonger.
2 banana shallots, chopped
40ml white wine
2 tbsp white wine vinegar
40ml double cream
175g chilled, unsalted butter, cubed
Salt and pepper to season
2 whole lemon sole
Put the shallots, water, white wine, vinegar and a pinch of salt into a small pan and bring to the boil until reduced to about 4 tablespoons.
Pass (remove) the shallots using a sieve.
Add the cream and boil until reduced a little more. Lower the heat and gradually whisk in the butter, a few pieces at a time, until the sauce is thick and creamy.
Season to taste with salt and pepper.
For the fish, if not already done, use a decent pair of scissors to remove the fins, head and tail to leave you with an almost bone-free fish.
Place on a baking tray with some oil, salt and pepper and grill for 8-10 minutes.