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.