LEMON SOLE JULIENNE

Assemble these supplies:

• 1 carrot, peeled and cut into thin sticks
• 25 g (1 oz) fine French beans, topped and tailed
• 1 courgette, topped and tailed and cut into thin sticks
• 15 g( 1/2 oz) butter
• 175 g(6 oz ) lemon sole fillets, cut into diagonal strips
• 1 teaspoon lemon juice
• salt
• freshly ground black pepper
• 1 tablespoon double or whipping cream
• sprig of dill, to garnish

Preparation time: 10 minutes
Cooking time: 10-15 minutes

Steps in preparation:

1. Bring a pan of salted water to the boil, add the carrot and French beans and cook for 3 minutes. Add the courgette and cook for a further 2 minutes. Drain well.
2. Melt the butter in a small pan, add the strips of sole and cook quickly for 2-3 minutes, stirring all the time.
3. Add the vegetables, lemon juice, salt and pepper to the pan, mix well and cook until heated through. Add the cream to the pan and reheat gently without boiling.
4. Garnish with lemon slices, if desired, and dill.