Sole Fillets with Pea Puree

For the sole fillets with pea puree, pluck the tarragon leaves, saving the stems. In a shallow roasting pan, make a roasting stock from the given ingredients.

Chop tarragon leaves, setting aside some for garnish to taste. Season the sole fillets with salt, juice of one lemon and pepper, turn them in the chopped tarragon and put them in the roasting broth. Gently fry the sole, depending on size, for 6 to 8 minutes.

For the pea puree, heat the peas with the stock and bring to a boil once. (If you like, you can add half a finely chopped red chili pepper.) Puree the peas with a blender, season with salt, pepper and nutmeg, and bind with cold butter.

Lift sole fillets from broth and arrange on large plates with pea puree. Sprinkle the sole fillets with pea puree with freshly chopped herbs and serve.

Preparation Tip:

If you have prepared the pea puree with chili, decorate the sole fillets with pea puree with red chili peppers cut into fine rings - this provides a pretty color accent on the plate.

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