for 4 person

Sauce

1 ½ dl	dry white vermouth (e.g. Noilly Prat)
2 dl	fish bouillon
1 tbsp	preserved green peppercorns, rinsed with cold water, drained
1	vanilla pod, cut open lengthways, seeds scraped out
1 tbsp	butter, soft
1 tbsp	white flour
¼ tsp	salt

Fish

1 tbsp	clarified butter
500 g	sole fillets (MSC), halved
½ tsp	salt

How it's done

Sauce

Place the vermouth and stock in a pan with the pepper and vanilla seeds. Halve the halved vanilla pod again, add and bring to the boil together. Reduce the heat. Simmer over a low heat for approx. 5 mins. Remove the vanilla pods and set aside to garnish. Combine the butter and flour and stir into the sauce in batches. Simmer the sauce for approx. 2 mins., season with salt

Fish

Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches over a medium heat for about 2 mins. on each side, season with salt.

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