• 4 sole, filleted and skinned

  • 275ml/13floz double cream

  • sea salt and freshly ground pepper

  • 1 cauliflower

  • 1 hard boiled egg, peeled

  • 1 tbsp chives, finely chopped

  • 1 tbsp white balsamic vinegar

  • 3 tbsp extra virgin olive oil

  • 8 cooked langoustines


  • 1.

    Trim the fillets so that they are all the same size, then set aside. Place the 4 fillets and the trimmings into a small food processor with 75ml/3floz of the double cream. Blitz to a fine paste then season with salt and black pepper and pulse once more. Place into a piping bag and snip the end from the bag.

  • 2.

    Lay 4 trimmed fillets onto individual sheets of cling film, season with salt and black pepper then pipe a thin layer of puree on top of each one. Top with another fillet and repeat with another layer of puree then a final fillet. You will have 3 layers of fillet with 2 layers of puree in between. Wrap the sole in the cling film and place in the fridge until ready to cook.

  • 3.

    Cut the cauliflower in half and chop half into small florets then put half of the florets into a saucepan with the last 200ml/7floz of cream and bring to the boil. Turn the heat down and simmer for 4-5 minutes until soft, then tip straight into a blender and blitz to a fine puree. Season with salt and black pepper and set aside until needed.

  • 4.

    Bring a pan of salted water to the boil and add the other half of cauliflower florets. Simmer for 2-3 minutes until just tender then drain.

  • 5.

    Finely grate the rest of the cauliflower into a bowl, then grate the boiled egg in too. Add the chives and mix together.

  • 6.

    Whisk the white balsamic vinegar and olive oil together in a separate bowl then spoon 2/3 over the salad and toss to coat, then season with salt and black pepper.

  • 7.

    Set a steamer on top of a pan of simmering water, add the sole parcels, cover and steam for 6-8 minutes until just cooked through. Lift out and remove the cling film,

  • 8.

    Add the cauliflower florets and langoustines to the rest of the dressing and toss gently to coat.

  • To serve :

  • 1.

    Spoon the cauliflower salad in a line across the plate then place 4 langoustines along the top. Spoon the puree to one side and set the sole on top of it. Place a few florets around the langoustines then finish with a drizzle of dressing and fennel fronds.

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