Sole With Beetroot And Tomato

Ingredients

• 1 sole, filleted
• 1 small onion, chopped
• 1 oz butter
• 1 beetroot, sliced, washed and drained
• 1 stalk celery, chopped
• Salt and pepper to taste
• 2 tbsp tomato puree
• 1/4 cup Chablis wine (optional)

Method

1. 1 Melt butter in a fish kettle or skillet. Add chopped onion and fry lightly until softened.
2. 2 Add sliced beetroot and chopped celery to the pan. Cook for a few minutes.
3. 3 Add sole fillets, salt, and pepper. Cover and simmer on moderate heat until fish is nearly cooked.
4. 4 Stir in tomato puree. Continue cooking until fish and vegetables are fully cooked. Alternatively, use Chablis instead of tomato.