Sole In White Wine Sauce - cooking recipe

Ingredients

4 None sole fillets, or other mild white fish fillets (5 oz each)
4 tbsp lemon juice
14 oz penne pasta
1 None bay leaf
1 None shallot, peeled and halved
1 tbsp butter
1 None apple, cored and cut into thin sticks
10 oz leeks, cut into strips
1/2 cup dry white wine
1/2 cup half-and-half
2 tbsp cornstarch mixed with a little cold water to a smooth paste
None None lemon wedges, to garnish

Preparation

Sprinkle each fish fillet with 1 tbsp lemon juice. Cook the pasta in boiling salted water for 10 mins. In a separate saucepan, bring some lightly salted water to a boil. Add the bay leaf, shallot and fish fillets and cook over a low heat for 5 mins.
Melt the butter in a frying pan and saute the apple and leeks for 3 mins. Remove the fish with a slotted spoon and keep warm. Measure 1/2 cup of the fish water into a clean saucepan, add the wine and cream and bring to a boil. Stir in the cornstarch and season with salt and black pepper.
Drain the pasta and arrange on plates. Top with the fish, sauce, apple and leeks. Garnish with lemon wedges.