Velouté of sole and vichyssoise by Richard Neat

INGREDIENTS

(serves four)

1 Dover sole (500g)
Salt and pepper
500g potatoes
300g leeks
Butter
200g onions, finely chopped
½ litre fish stock
200ml double cream
Lemon juice
Chives, chopped

METHOD

Fillet the sole and bat the fillets until they are half their original thickness. Line four 6cm buttered rings with the fillets. Season and steam the fillet then cool in a refrigerator. Peel the potatoes - turn 20 small barrels and put to one side. Keep the trimmings for the velouté.

Cut 20 diamonds of leek and put to one side. Keep the trimmings for the velouté. Chop the leek trimmings and sweat in butter with the onion. When soft, add the potato trimmings and fish stock. Boil and season. Add the cream and simmer for 20 minutes.

Cook a garnish of potato barrels and leek diamonds. Cool.

Liquidise velouté and chill.

Take the poached sole fillets out of their moulds and arrange them on plates. Fill with garnish, pour on velouté, squeeze over a little lemon juice and sprinkle with chives.

Richard Neat