Rice and lemon sole timbale with Prosecco gravy

By Eleonora Galasso From Saturday Kitchen Ingredients For the stock 1 carrot, roughly chopped 1 celery stick, trimmed and roughly chopped 1 large onion, halved handful curly parsley leaves salt For the timbale olive oil, for greasing 100g/3½oz unsalted butter 1 shallot, finely sliced 700g/1lb …