2 cleaned, prepared sole fillets
1 thick slice of country bread
1 bulb of garlic
1 small branch of rosemary
3 branches of thyme
4 eggs yolks
Gently sweat 4 crushed cloves of garlic in some olive oil until soft, cover with water, add sage and thyme. Bring to the boil and leave to simmer for 5 minutes. Remove from flame; add the rosemary and leave to infuse covered for 20 minutes. Remove herbs and mix the stock and the garlic with the egg yolks.
Season and roll the fish fillets in baking paper, to shape. Poach in the aromatic stock.
Remove the interior stems of the remaining garlic cloves and blanch three times in hot water. Cook the garlic in the cream, mix and strain.
Cook the three vegetables separately with a little chicken stock and butter. Drain and use a masher to gently crush the vegetables. Just before serving, reheat vegetables adding a dash of garlic cream and adjust seasoning as necessary.
Cut a thick slice of a country loaf lengthways 2cm, lightly brush with olive oil and flowering thyme and toast under a grill.
Place the vegetables at the bottom of a shallow bowl, top with the rolled, cooked sole, each of which is cut in two. Place a dollop of garlic cream on top and balance the crouton. Pour the mixed broth over the fish and enjoy!
Find out more about Chef Chauvac on his chef's profile on FOUR.