Ingredients

• 3 x 150–175g/5½oz–6oz Dover or lemon sole fillets
• halved lengthways
• 3 tbsp butter
• 6 large oysters
• shucked
• juice reserved
• 250ml/9fl oz dry white wine
• 1 shallot
• thinly sliced
• 100ml/3½fl oz fish stock
• 2 tbsp crème fraîche
• 125ml/4½oz double cream
• 1 lemon
• juice only
• 1 leek
• cut into thin strips
• 1 large carrot
• cut into thin strips
• 1 tbsp olive oil
• 6 raw tiger prawns
• peeled
• deveined and butterflied
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/200C Fan/Gas 5.
• Roll up the sole fillets and keep in place with a small
• sharp wooden skewer.
• Grease an ovenproof dish with 1 tablespoon of the butter. Add the sole fillets
• oyster juice
• half the wine
• shallot and fish stock and season with salt and pepper.
• Cover tightly with kitchen foil and bake for 10 minutes
• turning halfway though
• until the flesh is opaque and cooked through.
• Spoon 4 tablespoons of the poaching liquor into a saucepan over a medium heat. Add the crème fraîche and double cream and reduce to a thick sauce consistency. Stir in the lemon juice and season with salt and pepper.
• In a saucepan over a medium heat
• add the remaining 2 tablespoons butter with an equal amount of water. Add the leek and carrot and cook until soft.
• In a small saucepan
• warm the remaining wine over a low heat and poach the oysters for 3 minutes. Remove the oysters and set aside.
• Meanwhile
• heat the oil in a frying pan over a high heat. Sear the prawns
• until pink
• crisping and cooked through.
• To serve
• divide the sole fillet rolls between two plates and place an oyster ontop of each. Garnish with the vegetables and prawns. Drizzle over the cream sauce to finish.