Method

1. First make the veloute. Heat the butter in a heavy-based saucepan. Add in the shallot, garlic and leek and fry gently, stirring now and then, until softened, around 5 minutes.

2. Add the wine and fish stock, bring to the boil and cook briskly until reduced by two-thirds; strain and keep warm.

3. Meanwhile, make the court-bouillon. Place the bay leaf, parsley, white wine, white wine vinegar and water in large saucepan.

4. Bring the court-bouillon to a simmer, add in the sole fillets and simmer until cooked, around 5 minutes. Carefully remove the poached sole fillets, using a slotted spoon, pat dry and place a sole fillet each on four, warm serving plates.

5. Meanwhile, place the lobster bisque and double cream in a pan and gently heat through.

6. Spoon the veloute over two of the sole fillets and the lobster bisque over the remaining two.

7. Garnish the fillets with the cooked crayfish and chervil sprigs. Serve at once.