Pan-seared Fillets of Lemon Sole with Crab Crusted Jersey Royals

Serves 4

2 lemon soles, filleted

100g caper berries

100g gherkins

100g butter

Juice of 1 lemon

For the croutons:

250g Jersey Royals

250g fresh white crab meat

Baby cress to serve

Salt

Place the Jersey Royals in salted water and bring to a gentle simmer until cooked. Place the four fillets of one sole together and skewer them with cocktail sticks.

Trim off the ends to make them flat at both ends, then cut the skewered fillets exactly in half giving you two portions. Do the same for the other fillets of sole so that you will end up with four portions.

In a non-stick pan add a little vegetable oil and place the sole portions into the oil and gently sauté until golden brown on one side.

Turn the fillets over and add a good knob off butter and lemon juice and turn off the heat.

Leave for a couple of minutes to finish cooking in the residual heat of the pan.

In a separate pan melt a good knob of butter and add the caper berries and the gherkins. Gently heat.

Drain the Jersey Royals and return to the pan.

Use a fork to crush them with another knob of butter, check the seasoning, add a splash of lemon juice, then add the white crab meat and gently mix together.

Place a spoonful of the potato mix in the centre of four plates, and then place the sole fillets on top, remembering to gently remove the cocktail sticks.

Spoon around some of the caper and gherkin butter followed by some of the crispy croutons.

Drizzle a little bit of the sole cooking juices over the fish and then garnish with the baby cress. Serve straight away.