Method

1. For the tomatoes, preheat an oven to its lowest setting. Keep the stalks on the cherry tomatoes and spread out on a baking tray. Scatter over the thyme leaves and garlic slivers. Drizzle with a little olive oil and season with salt and black pepper.

2. Bake in a low oven for 6-8 hours, or until the tomatoes have lost their shape and dried a little.

3. For the fish sauce, simmer the stock and wine until reduced by half. Stir in the cream and reduce to a coating consistency.

4. Season with salt and pepper and add lemon juice to taste. Strain the sauce through a fine strainer into a clean pan, cover and keep warm.

5. To cook the fish, season the skin side of the sole fillets and tie each fillet into a loose knot. Place each knotted fillet on a steamer basket placed over a pan half-filled with simmering water. Cover and steam for about 6 minutes, or until the fish is flaky to the touch.

6. For the hop shoots, bring a pan of lightly salted water to the boil. Plunge the trimmed hop shoots into the boiling water for 2-3 minutes before tipping into a colander and draining well. Season with salt and pepper, and brush each fillet with olive oil.

7. Remove the sole from the steamer and squeeze over a few drops of lemon juice. Arrange on a serving plate, spoon over the sauce, and accompany with the blanched hop shoots and roasted tomatoes.