Ingreadient :

• 2x sole fillets
• 1x lobster
• 100g broad beans
• 100g peas
• 30g wild garlic
• 15g fresh morels
• Dash of vin jaune
• Trimmings from 1 sole fillet
• 1 x egg white
• 25g melted butter
• 30g double cream
• Cayenne pepper
• Salt
• Shells from lobster
• Dash of olive oil
• 1 leek (chopped roughly)
• 1 shallot (chopped roughly)
• 4 tarragon leaves
• Dash of brandy
• 40g San Marzano tomatoes
• 250g chicken stock
• 60ml double cream

Direction :

1. Pre-heat oven to 160C and prep sole fillets
2. Pass all of the ingredients for the stuffing through a liquidiser
3. Lie the smaller sole fillet on an oven dish, skin side down, spread with the stuffing and top with second fillet
4. Blanch lobsters in boiling water for 3 minutes before cooling in iced water, peeling and reserving meat and shells separately
5. Place stuffed sole fillets into oven for 4.5 minutes
6. Crush shells from the lobster and sautée in olive oil with leeks, shallot and tarragon
7. Add a dash of brandy to the pot and flame off before adding tomatoes and chicken stock
8. Bring to the boil, add cream and leave to simmer for 15 minutes before passing through a sieve and discarding solid ingredients. Add lobster meat to remaining sauce and season, leaving to cook for an additional 30 seconds
9. Meanwhile sautée broad beans, peas, wild garlic and morels with a dash of vin jaune
10. Place a bed of cooked vegetables onto the plate, top with sole and lavishly sauce