Ingredients

• 2 x 500g/1lb Dover soles (8 fillets)
• skinned and filleted
• 1 tbsp vegetable oil
• 250g/9oz Jersey Royal potatoes
• 250g/9oz fresh white crabmeat
• picked
• 3 lemons
• juice only
• salt and freshly ground black pepper
• 200g/7oz butter
• 110g/4oz caperberries
• 110g/4oz gherkins
• finely diced
• 2 tbsp chopped fresh chives
• 1 bunch Jersey asparagus
• 1 punnet baby pea shoots
• 1 punnet baby basil
• 1 handful crôutons

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the fillets of sole on top of each other
• with the first fillet facing one way then the other facing the other way (like building a sole wall!) so that you have an eight-fillet high wall.
• Skewer the sole fillets together with six cocktail sticks and trim off the ends
• then slice the stacked fillets neatly in half.
• Heat a non-stick frying pan until hot
• add the vegetable oil and then the sole fillets; cook until coloured on one side.
• Once one side is golden-brown
• flip the sole fillets over and then place on a tray in the oven for 15 minutes.
• Meanwhile
• place the potatoes in a saucepan of salted
• boiling water and boil for about 5-10 minutes
• or until cooked (the cooking time depends on the size of the potatoes).
• Drain and return the potatoes to the pan and crush lightly using a fork
• then add the crabmeat and a squeeze of the lemon juice and mix well.
• Add salt and freshly ground black pepper to taste. Keep the mixture warm.
• Return the frying pan used for the fish to the heat
• then add the butter and cook until it is brown in colour; add the caperberries and gherkins and heat through.
• Add the chopped chives and the juice from two of the lemons (reserve another squeeze of lemon juice for the fish).
• Remove the sole from the oven and gently twist out the cocktail sticks. Squeeze over the remaining lemon juice.
• Bring a pan of salted water to the boil
• add the asparagus and boil for 10 seconds. Drain and keep warm.
• To serve
• place a spoonful of the potato into a metal ring in the centre of each of two plates and top with a stack of Dover sole.
• Spoon the caperberry and gherkin butter over and around the fish
• then scatter the cress and crôutons around the plate.
• Top the sole with some asparagus and serve straightaway.