Lemon sole with sauce vierge

Method

1. For the vinaigrette: place all the ingredients in a bowl and mix well to combine.

2. For the olive-crushed potatoes: slice the cooked potatoes and gently heat in a pan with just enough of the olive oil vinaigrette for the potatoes to absorb it without becoming greasy. As you are warming your potatoes lightly crush them with a fork.

3. Add the black olives and chives to the crushed potatoes. Season to taste.

4. For the sauce vierge: put the shallots, tomatoes and olive oil in a saucepan, season with salt and pepper, and gently heat for 2 minutes. Keep warm. Add the lemon juice, capers and chopped herbs before serving.

5. For the lemon sole: heat a frying pan with a little olive oil.

6. Season the sole fillets then add to the pan. Fry for a 1 - 2 minutes on each side or until cooked. Finish with a squeeze of lemon juice.

7. To serve, put a metal ring in the middle of a shallow serving bowl and spoon one quarter of the olive crushed potatoes into the ring. Carefully remove the ring. If you do not have a chef's ring, simply form the potato roughly into a circular shape.

8. Arrange 2 fillets of lemon sole on top of the potato and spoon the warm sauce vierge over and around the fish. Repeat for other three servings.

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Ingredients

For the olive oil vinaigrette

250ml extra virgin olive oil
50ml groundnut oil
1 tsp white wine vinegar
pinch ground white pepper
1 tsp Salt
1 clove garlic, crushed
1 sprig Thyme, leaves picked

For the olive-crushed potatoes

200g new potatoes, peeled and cooked
olive oil vinaigrette, (as above)
10 black olives, chopped
1 tsp chopped chives

For the sauce vierge

50g Shallots, finely chopped
100g skinned, seeded and finely diced Tomatoes
150ml extra virgin olive oil
1/2 lemon, juice only
2 tbsp baby capers, drained
1 tbsp chopped Basil
1 tbsp chopped Parsley

For the lemon sole

Olive oil, for frying
8x180g fillets lemon sole, skinned
squeeze lemon

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