Ingredients

• 4 small lemon sole fillets
• trimmed and washed
• 500g/1lb 2oz live cockles
• 300g/10½oz samphire
• 200g/7oz broad beans
• blanched
• refreshed and podded
• 1 tbsp chopped flatleaf parsley
• 2 tbsp olive oil
• salt and pepper
• 300g/10½oz baked potatoes
• cooked and cooled
• flesh pushed through a ricer or sieve
• 1 garlic bulb
• roasted whole
• soft cloves peeled and pushed through a sieve
• 1½ tbsp grated parmesan
• 1 egg yolk
• 75g/2â…”oz 00 flour
• 2 tsp lemon oil
• 3 tbsp chopped flatleaf parsley
• 1 egg yolk
• 1 lemon
• zest and juice
• 200ml/7fl oz light olive oil
• 50ml/2fl oz double cream
• 110ml/4fl oz fish stock

Directions

• Preheat the grill to medium-hot and place the fish onto a baking tray and season. Place the fish under the grill and cook for approximately 10 minutes
• or until the flesh comes away from the bone.
• Meanwhile
• place a pan with a lid onto the stove and when the pan is hot add the cockles. Add 110ml/4fl oz water and immediately cover with the lid. Steam the cockles for a minute then drain. Discard any cockles that have not opened. When cool enough to handle
• pick the cockles from their shells.
• For the dumplings
• bring a large pan of water to a simmer. Add one teaspoon of the olive oil and a pinch of salt.
• Place the potato
• garlic
• parmesan and egg yolk into a bowl and fold together (don’t overwork). Fold in the flour
• lemon oil and parsley. Season and place on a clean work surface.
• Divide the dough up into small balls and blanch in the simmering water until the dumplings rise to the surface. Plunge into ice-cold water and
• when cold
• transfer to a tea towel to dry.
• Heat a non-stick pan until hot. Add the remaining oil and the dumplings and fry until they are golden-brown. Drain on kitchen paper.
• For the lemon sauce
• place the egg yolk
• lemon juice and zest into a bowl and whisk together. Slowly add the oil in a thin stream
• whisking all the time
• to make a mayonnaise.
• Whisk the cream into the mayonnaise and add enough fish stock to thin the mayonnaise to a sauce consistency (you will not need all the stock). Place the sauce into a pan and gently warm through.
• Bring a pan of salted water to the boil. Just before serving
• plunge the samphire into the water and cook for two minutes.
• To serve
• add the cooked cockles
• samphire
• broad beans and parsley to the sauce and bring to just below a simmer.
• Place the cooked fish onto serving plates and pile the dumplings alongside. Use a slotted spoon to remove the cockles
• samphire and broad beans from the sauce and serve alongside the fish. Pass the sauce through a sieve and spoon over the fish.