Lemon sole, cockles, chicory and burnt butter sauce by Madalene Bonvini-Hamel

08 February 2012
Lemon sole, cockles, chicory and burnt butter sauce by Madalene Bonvini-Hamel

INGREDIENTS (Serves two - but can be scaled up)
3 medium leeks, two cut lengthways and one finely sliced
150g unsalted butter
100ml white chicken stock
2 skinless medium-size whole lemon sole, on the bone
2 banana shallots, finely diced
1 garlic clove, crushed
150g fresh cockles, washed
100ml dry white wine
Juice and zest of one lemon
1 head of red chicory, finely shredded
Sea salt and freshly cracked black pepper

METHOD Heat a non-stick frying pan over a high heat with 20g butter. Once it starts to foam add the leeks with seasoning and brown all over. Add the stock, reduce the heat to low, cover the pan with a lid and gently braise for about 8-10 minutes until the leeks are tender. Leave to infuse in the stock.

Preheat the oven to 180°C. In a large non-stick frying pan, over high heat, melt 20g of butter for each fish, season the soles and brown on both sides in the pan. Transfer to a baking tray and place in the oven for 10-12 minutes. Leave to rest for two minutes before serving.

To cook the cockles, heat a medium saucepan over a medium heat and melt half of the remaining butter. Once it starts to foam and turn to beurre noisette add the shallots, garlic and finely sliced leek with seasoning. Sauté until transparent and starting to turn golden. Add the washed cockles and deglaze the pan with the wine, cover with a lid and cook over high heat for 2-3 minutes. Shake the pan and ensure all the cockles have opened, remove the lid, add the shredded chicory and the remaining butter, stir to dissolve the butter and wilt the chicory, season with lemon juice and zest.

Reheat the leeks, drain and place them on a serving plate, place the fish on top and spoon the cockles, chicory and butter sauce over the fish and serve.

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