Ingredients

Serves 4

QTY	UNIT	INGREDIENTS
4	ea	Whole Black/Dover Sole
1	ea	Finely Diced Red Onion
20	g	Fine Capers
2	ea	Lemons Juiced
400	g	Unsalted Butter
20	g	Chopped Flat Leaf Parsley
		Seasoning
For The Artichoke Gratin
200	g	Smoked Gubeen Cheese (Cut into small cubes)
300	ml	Cream
200	ml	White Wine
2	ea	Cloves Garlic Crushed
2	ea	Shallots, finely diced
2	tsp	Chopped thyme
100	g	Gruyere Cheese
30	g	Flat Leaf Parsley Chopped
200	g	Fresh Bread Crumb
0.5	ea	Lemon (for Juice)
250	g	Washed Thinly Sliced Jerusalem Artichokes
250	g	Peeled Thinly Sliced Potatoes
100	g	Washed Roughly Chopped Kale
		Olive Oil, Seasoning

Roast Black Sole

Whole Roast Black Sole on the Bone Drizzled with Red Onion, Lemon and Caper Butter Served with Jerusalem Artichoke, Kale and Potato Gratin

METHOD:

Begin with the sole itself, ask your fish monger to skin and trim your sole ready for roasting. Melt the butter in a pot over a low heat until the milk solids have fallen to the bottom. Using a brush paint the fish on both sides with plenty of butter but only from the top of the pot, season with a little salt and pepper before placing on a roasting tray and into a pre heated oven at 180 degrees. This should take no more than 15 minutes to cook through. Once cooked squeeze a little lemon juice over and allow to rest a little before serving.

For the Gratin

Heat a wide base pan and drizzle a little olive oil over it. Now add the diced shallots garlic and thyme and cook gently until the shallots are soft. Now add the white wine and boil until you reduce the volume by half. Now add the cream and reduce the heat to a simmer, add in the cheese cubes and continue to stir until all the cheese has dissolved. At this point you can add in the sliced potato and artichoke and simmer for 5-10 minutes taking care not to allow the sauce to catch at the bottom of the pot. Remove from the heat and add the chopped kale along with a little squeeze of lemon. You can now place this mixture into individual gratin dishes or 1 big one to share at the table. In a bowl mix the crumbs, grated gruyere cheese and chopped parsley. Cover the top of the artichoke dish with a layer of the crumb and cheese. Place the dish in a preheated oven at 180 degrees for 5-10 minutes or until the crumb topping is golden brown.
Finally prepare the butter, add the red onion into a pot over a gentle heat along with a little olive oil and cook gently until soft. Now add the lemon juice and boil until the liquid has reduced by half and the onions have taken an overall red/pink colour. Remove from the heat and add the remaining butter from earlier taking care not to add the milk solids, add in the fine capers and flat leaf parsley to finish.

To Serve: Place the Sole in the centre of the plate and spoon plenty of the butter down the centre of the fish, garnish with a little lemon and pea shoots or a sprig of parsley. Serve the gratin along side in its own dish,

BEAUTIFUL!

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