For the fermented grape : bring the verjus to a boil. Mix the pectin with the sugar and dissolve using a hand blender. Add the pectin mixture to the verjus, then return the pan to the heat. Bring to the boil, whisking continuously. Once it begins to thicken, add the Champagne vinegar and allow to cool. For the lemon sole : prepare the lemon sole by cutting it into four natural fillets, following the lines on either side of the fish. Reserve the smaller fillets and any trim for the velouté. Carefully butterfly the larger fillets with a sharp knife. Lay a smaller fillet inside each butterflied fillet. Fold the butterflied fillet over the smaller fillet and roll tightly in clingfilm. Refrigerate for at least 3 hours. Remove the clingfilm and cook the fish by placing it – folded side up – under a low grill with a small amount of butter for 3 minutes. Turn the fish and grill for another minute, then allow it to finish cooking in the residual heat. For the sole velouté : sweat the shallots and celery in a heavy‑based pan with the garlic, thyme and 50g of butter. Add the sole trim and sweat for a few minutes. Pour in the white wine and reduce by half, then add the fish stock and reduce by half again. Stir in the double cream and reduce the mixture by half once more. Add the smoked haddock and infuse for 10 minutes. Pass the sauce through a fi ne‑mesh sieve into a clean pan. Add the remaining butter and bring to a boil for a glossy finish. To finish: finely slice the white seedless grapes and coat them in the thickened fermented grape base. Plate the sole in a bowl on top of the fermented grape. Top with 5 slices of white grape, a dollop of caviar and an oyster leaf. Lightly foam the velouté and pour it around the fish.

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Lemon sole with velouté and fermented grape

Q: You will need

Skinned and filleted lemon sole 1kg For the fermented grape Verjus 250ml Pectin NH 30g Sugar 75g Champagne vinegar 1 tbsp For the sole velouté Shallots 200g, chopped Celery 200g, chopped Garlic 1 clove Thyme sprigs 2 Butter 200g Lemon sole trim 100g White wine 100ml Fish stock 400ml Double cream 300ml Smoked haddock 60g To finish White seedless grapes 100g Royal Oscietra caviar to garnish Oyster leaf to garnish

A spring dinner-party dish worth the time and effort

Michelin-starred chef Scott Paton of Àclèaf at Boringdon Hall Hotel in Devon shares his recipe for lemon sole with velouté and fermented grape

Serves 2

You will need

Skinned and filleted lemon sole 1kg

For the fermented grape

Verjus 250ml
Pectin NH 30g
Sugar 75g
Champagne vinegar 1 tbsp

For the sole velouté

Shallots 200g, chopped
Celery 200g, chopped
Garlic 1 clove
Thyme sprigs 2
Butter 200g
Lemon sole trim 100g
White wine 100ml
Fish stock 400ml
Double cream 300ml
Smoked haddock 60g

To finish

White seedless grapes 100g
Royal Oscietra caviar to garnish
Oyster leaf to garnish

Method

For the fermented grape: bring the verjus to a boil. Mix the pectin with the sugar and dissolve using a hand blender. Add the pectin mixture to the verjus, then return the pan to the heat.
Bring to the boil, whisking continuously. Once it begins to thicken, add the Champagne vinegar and allow to cool.
For the lemon sole: prepare the lemon sole by cutting it into four natural fillets, following the lines on either side of the fish. Reserve the smaller fillets and any trim for the velouté.
Carefully butterfly the larger fillets with a sharp knife. Lay a smaller fillet inside each butterflied fillet. Fold the butterflied fillet over the smaller fillet and roll tightly in clingfilm. Refrigerate for at least 3 hours.
Remove the clingfilm and cook the fish by placing it – folded side up – under a low grill with a small amount of butter for 3 minutes. Turn the fish and grill for another minute, then allow it to finish cooking in the residual heat.
For the sole velouté: sweat the shallots and celery in a heavy‑based pan with the garlic, thyme and 50g of butter.
Add the sole trim and sweat for a few minutes.
Pour in the white wine and reduce by half, then add the fish stock and reduce by half again. Stir in the double cream and reduce the mixture by half once more.
Add the smoked haddock and infuse for 10 minutes.
Pass the sauce through a fi ne‑mesh sieve into a clean pan. Add the remaining butter and bring to a boil for a glossy finish.
To finish: finely slice the white seedless grapes and coat them in the thickened fermented grape base.
Plate the sole in a bowl on top of the fermented grape. Top with 5 slices of white grape, a dollop of caviar and an oyster leaf.
Lightly foam the velouté and pour it around the fish.