Lemon sole with razor clams

Main courseServes 2

h4. To prepare fish: # Place fillets on chopping board skin side up and using a pallet knife spread the langoustine mousse over the fillet. # Roll fillets up into a wheel shape and leave on a grease proof tray. # Take the razor clam and blanch for 1 minute in boiling water, when cool take clam out and cut into 5 pieces on the diagonal, leave the shell to one side for later. # To make bouillabaisse: # Place the pan on a medium heat and when hot add vegetables and garlic. Cook till soft. # Add tomatoes, parsley, thyme, puree, fish bones, the stock and the water and bring to a simmer. # When boiled remove impurities with ladle from the top and then leave to cook for 60 minutes. # When it has boiled strain through a fine sieve and bring to the boil for 15 minutes adding Pernod, salt and pepper. Leave to cool. h4. To cook fish: # Grill for 2-3 minutes on high or until cooked, finishing with a twist of lemon. h4. To serve: # Take 50ml of bouillabaisse and reduce on the stove adding cut up clams and chives at the last minute. # Place 3 lemon sole fillets on plate with razor clam, pour sauce over the clam and over the lemon sole, garnish with chopped chives.


* 6 X 200g lemon sole fillets * 30g langoustine mousse * 2 razor clams * 50mls bouillabaisse (see recipe below) * Twist of lemon juice * 10g finely chopped chives * Salt and cayenne pepper h4. For the Bouillabaisse: * 40 ml olive oil * 2 leeks, sliced * 1 fennel bulb, sliced * 1 large onion, sliced * 1 garlic head cut in half * 1/2 tomato, chopped * 1 tsp tomato purée * A few sprigs of parsley * A few sprigs of thyme * 2 bay leaves * 2 orange rinds, free of pith * 1 1/2 litre water * 500 ml fish stock * 1 tbsp fennel seeds * 1 tsp saffron * 2 tbsp Pernod * Fish bones 300g