Ingredients
- 4 x 150–175g/5½oz–6oz Dover or lemon sole fillets
- 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
Method
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Preheat the oven to 180C/200C Fan/Gas 5.
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Roll up the sole fillets and keep in place with a small, sharp wooden skewer.
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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.
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Cover tightly with kitchen foil and bake for 10 minutes, turning halfway though, until the flesh is opaque and cooked through.
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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.
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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.
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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.
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Meanwhile, heat the oil in a frying pan over a high heat. Sear the prawns, flesh-side down, until pink and cooked through.
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To serve, divide the sole fillets, prawns and oysters between two plates. Drizzle over the cream sauce and garnish with the vegetables.