INGREDIENTS
4 extra large Dover sole fillets
3 baby fennel
2 baby courgettes
3 large asparagus
28g baby spinach
1 bundle basil
1 garlic, split
Chervil
Chives
Truffle oil
For the reduction:
300 ml fresh orange juice
1 tbsp clear honey
½ lemon juice
3 cardamom
½ clove garlic
1 vanilla pod
20ml double cream
Pinch cumin seeds
Recipe continues
METHOD
Reduce the orange and lemon juices down slowly with the cardamom, vanilla, honey to a syrup. Infuse with the garlic. Finish with a little cream, cumin and check seasonings.
Season and cook the fillets of sole, remove from the pan and coat in the reduction.
In a dry pan rub the bottom with the split garlic on the end of a fork and add the spinach, courgettes, asparagus, olive oil, sugar, seasoning and a touch of water.
Remove from the pan and dress on to a plate. Stack the coated fillets of sole on top. Dress with additional coating sauce and finish with chervil, chives and truffle oil.