Serves 4

Ingredients

Sole

2Dover Sole (800g – 900g)

Saltedbutter

Fleurdesel

Sauce base

Leftover sole bones

25g salted butter

50g chopped button mushrooms

50gchoppedshallots

2parsleystalks

50mldrywhitewine

200mllight poultrystock

Verjus butter sauce

200g unsalted butter

30g finely chopped shallots

100mlverjus

200mlsaucebase

200mlreduceddoublecream

Juiceof1lemon

Grilled baby gem

1 baby gem, trimmed and washed

10g butter

Fleur de sel

Braisedbaby fennel

2baby fennel

20gslicedshallot

20gchoppedcarrot

5fennelseeds

5 whitepeppercorns

2sprigs of thyme

Poultry stock to cover

Olive oil

To serve

20semidried greengrapes

30g toasted crisppine nuts

20ml reduced roast chicken juices

10ml green chive oil

12 sprigs small parsley

12 smallpommessoufflés

Method

Sole

Dress,filletandskinthesole,removethethinmembranefromthefillets,brushwithsaltedbutter,andlightlyseasonwithsalt.Placethefilletsheadtotailandrolltightlyinclingfilmintoasausageshapeandtie. Heat a water bath to85degreesandplacethesole in,cookfor3minutesandtakeout.Allowto restforafurther3minutesbeforecutting.

Sauce base

Cut the sole bones into small pieces, and sweattheseinapanwith thesalted butteruntilthejuicesstarttoappear.Add the mushroomsandshallotsand heatfor 4-5minsoveramediumheat,thenaddthewhite wine and reduce by half.Addthestockandparsleystalks,andreducebyhalf again,thenpass throughafinesieve.

Verjus butter sauce

Sweattheshallots,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.

Braisedbaby 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.

Head toclivedenhouse.co.uk to find out more about Chef Garret and his restaurant.