Serves 4




2 Dover Sole (800g    – 900g)

Salted butter

Fleur de sel


Sauce base

Leftover sole bones

25g salted butter

50g chopped button mushrooms

50g chopped shallots

2 parsley stalks

50ml dry white wine

200ml light poultry stock


Verjus butter sauce    

200g unsalted butter

30g finely chopped shallots

100ml verjus

200ml sauce base

200ml reduced double cream

Juice of 1 lemon


Grilled baby gem

1 baby gem, trimmed and washed

10g butter    

Fleur de sel


Braised baby fennel

2 baby fennel

20g sliced shallot

20g chopped carrot

5 fennel seeds

5 white peppercorns

2 sprigs of thyme

Poultry stock to cover

Olive oil


To serve

20 semi dried green grapes

30g toasted crisp pine nuts

20ml reduced roast chicken juices

10ml green chive oil

12 sprigs small parsley

12 small pommes soufflés




Dress, fillet and skin the sole, remove the thin membrane from the fillets, brush with salted butter, and lightly season with salt. Place the fillets head to tail and roll tightly in clingfilm into a sausage shape and tie. Heat a water bath to 85 degrees and place the sole in, cook for 3 minutes and take out. Allow to rest for a further 3 minutes before cutting.


Sauce base

Cut the sole bones into small pieces, and sweat these in a pan with the salted butter until the juices start to appear. Add the mushrooms and shallots and heat for 4-5 mins over a medium heat, then add the white wine and reduce by half. Add the stock and parsley stalks, and reduce by half again, then pass through a fine sieve.


Verjus butter sauce    

Sweat the shallots, and heat the ingredients above together to form the butter sauce. 


Grilled baby gem

Cut the lettuce in half and vacuum pack with the butter and a pinch of salt. Cook at 85 degrees fro 8 minutes. The remove the lettuce, trim the edges, drain and toast with a blow torch.


Braised baby fennel

In a shallow pan, colour the baby fennel each side, then add the shallot, carrot, fennel seed, peppercorns, thyme and poultry stock. Bring to the boil and simmer gently, then cool. Take the baby fennel out of the liquor, and cut in half lengthways.


To serve

Garnish the sole with the ingredients above, as well as the baby gem and baby lettuce and drizzle over the butter sauce.



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