Ingredients

Ingredients For the Dover sole

• 2 Dover soles

• 1-2 tbsp olive oil

• 75g/2½oz butter

• salt and freshly ground black pepper

For the caviar sauce

• 1 fennel bulb, chopped

• 2 onions, chopped

• 1 celery stick, chopped

• 2 leeks, chopped

• 4 garlic cloves, chopped

• head and bones from Dover sole

• 3 peppercorns

• 3 bay leaves

• 1 star anise

• 350ml/12fl oz white wine

• 1 sprig fresh thyme

• 1-2 tbsp olive oil

• 2 carrots, peeled and chopped

• 8 mussels, cleaned and de-bearded

• 8 clams, cleaned

• 100ml/3½fl oz double cream

• 50g/2oz cold butter

• 25g/1oz farmed Sevruga caviar

For the courgettes

• 1 green courgette

• 1 yellow courgette

• 1 tbsp sugar

• salt, to taste

For the sweetbreads

• 200g/7oz lamb sweetbreads

• 1 tbsp olive oil

• 100ml/3½fl oz lamb stock

For the swiss chard

• 8 stalks swiss chard, leaves only

• 50g/2oz butter

• salt and freshly ground black pepper

For the mussel and clam ragoût

• reserved mussel and clam meat

• 1 free-range egg, hard-boiled

• 2 tbsp caviar sauce (see above)

• 1-2 tbsp olive oil

• 1 slice sourdough bread

• 1 tbsp chopped fresh dill

Description

This Is A Dish That Sings Of The Ocean, And Is Brought Back To Earth With Meaty Sweetbreads And Fresh Vegetables.

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