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.