Serves 4
Preparing and cooking the sole:
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.
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 for 8 minutes.
Then 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 seeds, 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.