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.
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.
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.
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.
Finely grate the rest of the cauliflower into a bowl, then grate the boiled egg in too. Add the chives and mix together.
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.
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,
Add the cauliflower florets and langoustines to the rest of the dressing and toss gently to coat.
To serve :
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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