Poached sole with cherry tomatoes and tarragon butter

Method

1. Place the stock, tomatoes, wine and butter into a small, deep frying pan and bring to the boil.

2. Add the sole fillet, reduce the heat and simmer gently for 3-4 minutes, or until cooked through. Stir in the tarragon and set aside to keep warm.

3. Drizzle the asparagus with olive oil. Heat a griddle pan and griddle the asparagus until chargrilled on all sides.

4. To serve, place the griddled asparagus onto a serving plate, top with the sole and pour over the poaching liquid. Garnish with rocket.