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4 1/2 tablespoons unsalted butter
1 shallot, thinly sliced
1 cup (240 milliliters) chicken stock or broth
1/3 cup (75 milliliters) dry white wine
7 ounces (200 grams) Brussels sprouts, trimmed and leaves separated
1 medium tomato, cored, seeded and chopped
1/3  cup (50 grams) toasted almonds, coarsely chopped
1 sprig tarragon, leaves coarsely chopped
Sea salt
4 skinless sole or plaice fillets
Freshly ground pepper
All-purpose flour
2 tablespoons extra-virgin olive oil 

Method Melt 1/2 tablespoon of the butter over medium-low heat in a sauté pan. Add the shallot and sauté until soft and translucent, about 2 minutes. Pour in the stock and wine, increase the heat to medium-high and bring to a boil. Simmer until the volume is reduced by half, about 10 minutes. Strain the sauce through a sieve into a medium saucepan.


This story is from Kinfolk Issue Fourteen

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