Fillet of sole with vanilla

Step 1

In a saucepan boil the white wine and reduce to 2/3. Add fish stock and the vanilla and reduce by half. Add the cream and the juice of half a lemon Reserve the sauce keeping it warm. Roll the fillets and steam cook. Coat the fillets with sauce.

Step 2

Garnish:
Courgette lasagne (a round sheet of lasagne pastry, a layer of very finely sliced courgette with garlic and thyme, lasagne pastry, a layer of crushed tomatoes with basil, lasagne pastry, some cream and grated cheese. Bake.
Accompany with some soft centred potatoes (potatoes boiled and fried in oil).

Step 3