A bit fancy, but this is a dish to show off with.
Amazing langoustines and fresh sole are some of the best foods from around the UK – the strange thing is that we export almost all of them to the French and Spanish!
• 4 sole, filleted and skinned
• 275ml double cream
• sea salt
• freshly ground black pepper
• 1 cauliflower
• 1 hard-boiled egg, peeled
• 1 tablespoon finely chopped chives
• 1 tablespoon white balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 16 cooked langoustines, peeled
• fennel fronds, to garnish
1 Trim the sole fillets so that they are all the same size, then set aside (you will have 16 fillets in all, four per fish). Place four of the fillets and the trimmings into a small food processor with 75ml of the double cream, blitz to a fine paste, then season with salt and pepper, and pulse once more. Place in a piping bag and snip the end off the bag.
2 Lay four of the trimmed fillets on individual sheets of clingfilm twice their size, season with salt and pepper, then pipe a thin layer of the purée on top of each one.
3 Top each one with another fillet and repeat with another layer of purée, then add a final fillet. You will have three layers of fillet with two layers of purée in between.
4 Wrap the clingfilm around the sole so that you have four clingfilm-wrapped parcels, and place in the fridge until ready to cook.
5 Cut the cauliflower in half. Set one half aside and chop the other half into small florets. 6 Put half the florets into a saucepan with the remaining 200ml of cream and bring to the boil.
7 Turn the heat down and simmer for 4–5 minutes until soft, then tip straight into a blender and blitz to a fine purée. Season with salt and pepper and set aside.
8 Bring a pan of salted water to the boil and add the rest of the cauliflower florets. Simmer for 2–3 minutes until just tender, then drain.
9 Finely grate the other half of the cauliflower into a bowl, then grate the hard-boiled egg in too. Add the chives and mix together.
10 Whisk the white balsamic vinegar and olive oil together in a separate bowl, then spoon two-thirds of this over the salad and toss to coat. Season with salt and pepper.
Set a steamer on top of a pan of simmering water and add the sole parcels.
11 Cover and steam for 6–8 minutes until just cooked through. Lift out and remove the clingfilm.
12 Add the cauliflower florets and langoustines to the rest of the dressing and toss gently to coat.
13 Spoon the cauliflower salad in a line across each plate, then place four langoustines along the top. Spoon the purée to one side and set one of the sole parcels on top of it.
14 Place a few cauliflower florets around the langoustines and finish with a drizzle of dressing and some fennel fronds.
Recipe courtesy of James Martin, extracted from More Home Comforts