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Pan-roasted lemon sole with chanterelles, oysters and white wine sauce
Serves 2
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
10-12 chanterelle mushrooms (alternatively girolles, oysters or shiitakes may be used)2 x 350g/12¼oz lemon sole, dark skin removed from the top side only and with central bones left incoarse sea salt and freshly ground black pepper50g/1¾oz unsalted butterdash olive oil 300ml/10½fl oz white winebunch fresh tarragon, finely chopped4 live native oysters
Method
1. Preheat the oven to 180C/350F/Gas 4.2. Clean out any dirt from the mushrooms with a pastry brush and set aside.3. Season the sole well with coarse sea salt on both sides.4. In an ovenproof frying pan (with a lid), melt a small knob of butter with a drizzle of oil until the butter starts foaming.5. Place the lemon sole into the pan, skin-side down and cook for 3-4 minutes, until the skin starts to brown.6. Add one-third of the white wine and bring to the boil.7. Cover the pan with the lid and place into the preheated oven. Cook for 8-10 minutes until cooked all the way through.8. Pour the remaining wine into a separate pan and heat it until it boils. Cook until the wine has reduced to one-third of the original quantity.9. Add the mushrooms to the pan and cook for a minute or two on a moderate to high heat.10. Season with sea salt and freshly ground black pepper and whisk in the remaining butter to make a glossy sauce. Finish the sauce with finely chopped tarragon leaves.11. Remove the sole from the oven and tip any juices into the sauce.12. Using an oyster shucker, open the oysters and place them and any liquor into the sauce and allow them to poach for 30 seconds.13. Place the sole on two warmed plates.14. Place two oysters on top of each serving of sole and arrange the mushrooms around the place. Coat generously with the white wine sauce and serve straightaway.
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