Instructions: Mixed salad and lemon wedges to serve chopped fresh chives and grated lemon rind to garnish

Grate the rind and squeeze the juice of the lemon.

Season the sole then dip each fillet in the flour.

Shake off any excess then cover and set aside.

Separate eggs.

Place the yolks in a food processor with a pinch of salt and cayenne pepper and process for 2 minutes.

Place the vinegar and 3 tbsp lemon juice in a small saucepan and heat until it lust simmers.

With the processor at full speed add the hot liquid to the yolks a little at a time.

Melt 175g of the butter in a pan until just bubbling and almost starting to brown.

With the processor at full speed add the foaming butter steadily to the egg yolks. Blend until the butter is incorporated and the sauce is the consistency of very lightly whipped cream.

Fold in the chopped tarragon and chives.

Whisk the egg whites until they form soft peaks; fold in the hot sauce.

Adjust the seasoning; cover the bowl and place on the back of the aga to keep warm (or on the warming plate of a four ovenaga).

Melt remaining butter in a non stick frying pan.

Fry the sole on the boiling plate for 1 minute on each side or until golden brown.

Keep warm in the simmering ovenuntil all the filets are cooked.

Serve the sole with a little of the warm sauce.

Serve with salad and lemon wedges and garnish with chopped chives and grated lemon rind.

Spoon remaining sauce into a bowl and hand round separately.

It a important to get the butter really hot as it cooks and thickens the yolks lightly. This light sauce based on a hollandaise makes a mouth watering combination with sole

Serves 6

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