Ingredients

Ingredients For the tartare sauce

• 2 free-range egg yolks

• 2 tsp white wine vinegar

• 2 tsp freshly squeezed lemon juice

• pinch rock salt

• 300ml/10½fl oz groundnut oil (or 150ml/5fl oz each groundnut and light olive oil)

• 2 tsp Dijon mustard

• 2 small shallots, peeled, finely chopped

• 4 small gherkins, finely chopped

• 1 tbsp capers, roughly chopped

• 1 tbsp freshly chopped parsley

• 1 tbsp freshly chopped chives

For the pea and broad bean stew

• 500ml/17½fl oz chicken stock

• 200g/7oz broad beans, out of their pods, inner membranes removed (shelled weight)

• 225g/8oz frozen petite pois

• 25g/1oz unsalted butter

For the quails' eggs

• 6 quails' eggs

• 50g/2oz day-old white breadcrumbs

• salt and freshly ground black pepper

• 1 free-range egg, beaten

• groundnut oil, for deep-frying

For the Dover sole

• plain flour, for dusting

• salt and freshly ground black pepper

• 4 Dover sole fillets

• 4 tbsp olive oil

• 1 tbsp clarified butter

Description

Recipe Uses 2 Free-range Egg Yolks, 2 Tsp White Wine Vinegar, 2 Tsp Freshly Squeezed Lemon Juice, Pinch Rock Salt, 300ml/10½fl Oz Groundnut Oil (or...

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