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To prepare the mousse

  • Crab meat 100 g
  • Scallops 200 g
  • Brandy 25 ml
  • Double cream 100 ml
  • Egg white 25 g
  • Lemon 30 g
  • Sea salt 1 g

Prepare the sole

  • Lemon sole 360 g

For the sauce

  • Celery 50 g
  • Onions 50 g
  • Fennel 50 g
  • Leeks 50 g
  • Banana shallots 50 g
  • Butter 20 g
  • White wine 100 ml
  • White wine vinegar 20 ml
  • Water 500 ml

To make the cauliflower puree

  • Butter 20 g
  • Cauliflower 150 g
  • Whole milk 300 ml
  • Almond, natural extract 5 ml

For the Garnish

  • Mussels 42 g
  • Dill 10 g
  • New potatoes 150 g
  • Chives 10 g
  • Carrots 125 g
  • Cherry tomatoes 25 g

To Finish

  • Butter 60 g
  • Double cream 50 ml
  1. To prepare the mousse

    • Burn off the alcohol in the cognac by allowing it to boil and then set aside to chill.
    • In a food processor, blitz the scallop, brown crab meat and egg white with a pinch of Maldon salt.
    • Remove and place into a bowl over ice.
    • Gradually add 100ml of double cream and finish with the zest of one lemon and finely chopped dill.
    • Place into a piping bag and rest in the fridge.

  2. Prepare the sole

    • Remove the gills, fins and eyes.
    • Wash and dry the fish before cross filleting and skinning.
    • Clean and retain the bones.
    • In between two pieces of cling film bat out each fillet.
    • To make the Paupiette, place the fillet presentation upside down onto fresh cling film, season with salt and lemon juice and pipe mousse onto the fillet before rolling away from yourself.
    • Wrap tightly and tie at both ends.
    • Repeat this will all of the fillets.

  3. For the sauce

    • Cut the celery, onion, fennel and leek into small mirepoix and sweat in a small amount of butter.
    • Add the clean bones and continue to sweat for 2 more min.
    • Cover with the water and allow to simmer for 20 min., skimming throughout.
    • Pass through a chinois and the muslin before returning to the heat and allowing to reduce.
    • Finely dice and sweat the shallot before adding white wine and white wine vinegar and reducing.
    • Add 200ml of the fish stock and reduce by 1/3.
    • Strain and allow to simmer.

  4. To make the cauliflower puree

    • Cut the cauliflower into even sized pieces.
    • Heat a small knob of butter in a pan and sweat off the cauliflower.
    • Cover with milk and cook until tender, then strain and blitz adding some of the milk until a puree consistency is achieved.
    • Add 5ml of almond extract and season to taste. Clingfilm and set aside.

  5. For the Garnish

    • Wash the jersey pearls and blanch for 10 min. until tender.
    • Clean and trim the baby carrots and blanch.
    • Prepare the asparagus by removing the bottom, woody part and blanch in for 2 min.
    • Coo the mussels until just open then remove the flesh from the shells.
    • Chop the dill and chives.
    • Dice the tomatoes.

  6. To Finish

    • Remove the sole from the fridge and poach in the clingfilm for 8 min.
    • Heat and glaze the asparagus and carrots in butter and season.
    • Glaze the potatoes in salted butter and finish with chives.
    • Remove the fish from the water and allow to rest for 2 min.
    • Drain on a jay cloth before cutting the Paupiette at a diagonal.
    • Reheat the puree and finish the sauce by adding the mussels then finish with cream, tomatoes and adjust the seasoning if required.

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To prepare the mousse

For the sauce base

To make the cauliflower puree

For the Garnish

  • Mussels 42 g
  • Dill 10 g
  • New potatoes 150 g
  • Chives 10 g
  • Carrots 125 g
  • Cherry tomatoes 25 g

To Finish

  1. To prepare the mousse

    • Burn off the alcohol in the cognac by allowing it to boil and then set aside to chill.
    • In a food processor, blitz the scallop, brown crab meat and egg white with a pinch of Maldon salt.
    • Remove and place into a bowl over ice.
    • Gradually add 100ml of double cream and finish with the zest of one lemon and finely chopped dill.
    • Place into a piping bag and rest in the fridge.

  2. For the Plaice Paupiette

    • Lay the plaice fillets in between two pieces of cling film and carefully bat out each fillet then pipe mousse onto the fillet before rolling away from yourself.
    • Wrap tightly and tie at both ends and place in to the fridge until required.

  3. For the sauce base

    • Bring the water to the boil then whisk in the KNORR jelly.
    • Sweat the celery, onion, fennel and leek in the oil then add the bouillon bring to the boil and allow to simmer for 20 min. then pass through a chinois and the muslin before returning to the heat and allowing to reduce slightly.

  4. To make the cauliflower puree

    • Blitz the cauliflower then place in to a pan with the Meadowland Professional and sweat without colour for 2-3 min. then cover with the milk and cook for a further 5-6 min.
    • When the cauliflower is tender, pour into a blender and blitz until smooth.
    • Remove, cover and set aside until required.

  5. For the Garnish

    • Blanch the asparagus and carrots in boiling water until al-dente then refresh in ice water then drain and cover until needed.
    • Boil the potatoes until just cooked then drain and cover until needed.
    • Cook the mussel’s then reserve the juice and pick out of the shells.
    • Dice the tomatoes.

  6. To Finish

    • Sweat the shallot in half the Meadowland Professional before adding white wine, mussels juice and white wine vinegar and reducing by ½ then add the sauce base and reduce by 1/3.
    • Remove the sauce from the heat and whisk in the remaining meadowland and add the chives and mussels.
    • Heat the asparagus, carrots and potatoes then toss in the dill.
    • Place the fish on to a plate, garnish with the glazed veg and pour over the sauce.

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