Dover sole with sage-cream-sauce and new potatoes



– 1 fresh sole per person
– 4-5 new potatoes per person
– a bunch of fresh sage
– 3 brunches of fresh thyme
– 2 small onions
– fennel
– red pepper
– white pepper
– sea salt
– lemons (or even better limes)
– 300 ml of a dry white wine
– butter
– 300 ml fresh cream
– pomegranate
– vine-ripened tomatoes
Preparation of the sauce :

Cube the onions and the fennel and sauté them in a ladle with melted butter until soft. Don’t let it take too much colour to avoid a darkening of