Lemon sole, broccoli vichyssoise & smoked fish butter sauce

Method

Vichyssoise

1. Place a large stainless steel or glass bowl in the freezer to chill
2. Blanch the greens in a large pot of boiling water, transfer immediately to a big bowl of iced water, this will retain the green colour.
3. In a large heavy based saucepan sweat the onions, garlic and leeks in the olive oil, seasoning liberally with salt
4. Add the potatoes then cook till soft and falling apart with no colour
5. Add the fish stock and bring to the simmer, taste, adjust seasoning, check the potatoes are cooked then add the greens.
6. Blend in an upright blender or food processor till very smooth, adjust seasoning if required. Pour straight into the chilled bowl – place into the fridge and stir regularly to cool down as fast as possible.
7. Extra smooth and green is the goal here.

Smoked Fish Marinade

1. Mix the soy and fish sauce with the sugar until thoroughly dissolved.
2. Soak the fish fillets in this marinade for 30 – 60 mins depending on how thick the fillets are.