Sole on Saffron Sauce

Look forward to this fine asparagus recipe:

Step 1: Season sole fillets with salt and season with pepper, drizzle with juice of one lemon. Cut a slit about three inches long at the wider end, pull the opposite end through to form a loop. Cover and pull. Melt 80 g butter over medium heat. Add diced shallots and sauté for five minutes until soft. Pour on vermouth and white wine, then fish stock. Boil to 1/3.

Step 2: In the meantime, remove the langoustine tails from their shells, cut them in half lengthwise, remove the black intestines. Sprinkle salt and cayenne pepper over the tail halves. Cover and place in refrigerator.

Step 3: Dip tomatoes briefly in boiling water, remove skin and quarter, remove seeds, chop flesh. Clean chanterelles, rinse briefly and drain well. Heat 20 g butter, add diced tomatoes and mushrooms, season with salt and season with pepper. Steam for ten minutes with the lid closed, keep warm.

Step 4: Boil one and a half liters of water with a little bit of salt, put in sole loops and cook in 12 to 14 minutes. Melt remaining butter over medium heat, add langoustine tail halves and roast until golden brown, turning frequently. Keep warm.

Step 5: Stir Krem Double, saffron threads and port wine into the reduced white wine sauce, season with a little salt, cayenne pepper and juice.

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