4 large lemon sole fillets, skinned salt and ground white pepper 4oz/100g peeled prawns lemon juice 6Tbs. fish stock For the sauce: squeeze of lemon juice 5oz/175g butter, chilled and in cubes 3 Tbs. double cream 1 Tbs. fresh snipped chives
Instructions
1) Cut fillets in half lengthways down the natural line in the center. Lay 1 fillet, skinned side up, on a board and season. Place a few prawns at the wide end of the fillet and sprinkle with lemon juice. Roll up to the narrow tail end. Repeat to make 8 rolls.
2) Lay rolls in a shallow pan with fish stock. Cover. Poach gently over medium heat for about 6 minutes or until cooked through. Remove rolls and keep hot while making the sauce.
3) Add a squeeze of lemon juice to the cooking liquid and place over heat. Whisk in butter gradually, stir in cream and season. Sprinkle over chives.
4) Arrange rolls on a warm platter and spoon over sauce.
