Ingredients

• 2 shallots
• finely sliced
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 225g/8oz butter
• cut into cubes
• salt and freshly ground black pepper
• 100g/3½oz white crab meat
• 2 tomatoes
• peeled
• seeds removed and cut into small dice
• 4 tbsp chopped chives
• 1 lemon
• juice only
• 300g/10oz curly kale
• 50g/1¾oz unsalted butter
• 1 lemon
• juice only
• 2 lemon sole
• filleted and skin removed
• 50g/1¾oz unsalted butter

Directions

• For the crab butter sauce
• in a saucepan
• bring the finely sliced shallots
• white wine vinegar and white wine to the boil (don’t use an aluminium saucepan as it could react with the acid). Reduce the heat until the mixture is simmering
• then continue to simmer until only two tablespoons of liquid are left in the pan.
• Add a tablespoon of cold water and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.
• Reduce the heat to low
• then gradually whisk in the butter
• 25g/1oz at a time
• waiting until all of the butter has melted and incorporated into the mixture before adding more.
• Once all of the butter has been added to the reduction
• remove the mixture from the heat and strain it into a clean saucepan. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the crab
• tomatoes
• chives and finish with the lemon juice. Set aside at room temperature until needed.
• For the kale
• heat a large saucepan of boiling water and plunge in the kale. Cook for a couple of minutes
• then drain. Plunge the kale into ice cold water
• then drain again and dry on kitchen roll.
• Melt the butter in a large frying pan
• then add the kale
• stirring for a few minutes until wilted.
• Finish the kale with the lemon juice and season with salt and pepper.
• For the fillet of lemon sole
• season the sole with salt and freshly ground black pepper.
• Heat a frying pan until hot and add the butter to the pan. Once melted
• cook the fish for two minutes on each side..
• To serve
• place the kale in the centre of the plate and put two fillets on top
• pour the crab butter sauce over and around the plate.