Baked Lemon Sole with Wild Garlic Veloute and Baby Vegetables

Method

Pre-heat Oven to 190*C/170*C Fan

Prepare the Velouté 

1. Gently heat the milk and double cream in a small pan until it starts to boil.
2. Add the wild garlic and remove from the heat, allow it to infuse for 5 minutes.
3. Stick blend the mixture and pass through a fine sieve into a bowl which is resting over ice cold water (Ice cold water can be placed in a pan with the bowl resting over the pan).
4. Season with Sea Salt to taste.
5. By chilling the mixture over the ice cold water will keep the Velouté a vibrant green colour and once chilled it can be stored in the Fridge for up to 2 days. You will be reheating the Velouté later to serve.

Prepare the Lemon Sole 

1. Gently rinse the fillets under cold water. Place the fish flat on a chopping board with the slightly darker flesh facing up (this is the side that was attached to the bone)
2. Make an oil rub by mixing the chopped Lemon Thyme into the Rapeseed Oil with a small pinch of salt and white pepper. Use a pastry brush or your hands to rub the oil mixture on to the fish.
3. Fold one fish fillet on top of the other so the darker flesh is touching and it looks like one large fillet.
4. Arrange 2 Sheets of Aluminium Foil and 2 sheets of Baking Parchment (roughly A4 size).
5. Lay flat one sheet of foil then on top place the parchment paper. Place one portion of the fish on the right side of the Foil/Parchment and fold the other side over like a book.
6. Turn all the edges up and fold closed. Repeat for the second portion of fish.
7. Place both parcels on a flat baking tray (keeping them as flat as possible at all times)
8. For best results cook on the middle shelf of the oven and bake for approx. 12 minutes.
9. Allow to rest in the foil for 5 minutes then remove from the parcel before serving.

Prepare the Baby Vegetables

1. Part Boil the Carrots by lowering them into a pot of gently simmering water for 2-3 minutes. (Leave the water simmering for the Samphire)
2. Remove the Carrots from the water and pat dry with kitchen towel.
3. Heat a little oil in a frying pan on a medium heat and gently Sauté the Courgettes until they colour, add the Carrots and fry until they colour also. Season with Salt and Pepper.
4. As you start sautéing the Courgettes, lower the Samphire into the simmering water and cook for 3-4 minutes.

 Plate it up!

1. In a small pan gently warm the Velouté (this will only take a few minutes).
2. To Serve - Pool the Velouté in the middle of a warm Plate, place the Fish on the centre of the Velouté and garnish around the fish with the vegetables then top with the Samphire.

Lastly - Pour yourself a nice glass of Viognier wine!

Bon Appétit