An elegant main course, prefect for spring and summer. By learning this dish you will, not only have a stunning main course under your belt but you will, also learn some interesting and useful techniques.
Peel and finely dice the shallot and crush the garlic clove.
Place the shallots, garlic and thyme in a saucepan with the lobster stock and white wine. Bring to the boil and then reduce the liquid to about 30ml. Pass this through a fine sieve and keep the liquid.
Cut the butter into small cubes. Pick and finely chop the parsley, chervil and tarragon.
To make the sauce: Bring the liquid to the boil in a small sauce pan. Reduce the heat and start to whisk in the butter one cube at a time. Whisk continuously until all of the butter has been incorporated. Check the seasoning and add a squeeze of lemon juice. Finally, add the chopped herbs and stir through. Be sure to do this just before serving the sauce, as adding them too early will cause then to discolour.
Peel the tomatoes with a tomato peeler. Cut into quarters, remove the seeds then cut into small dice. This is called a tomato concasse.
Prepare the asparagus by cutting the tough, woody part of the stalk. Using a peeler, peel the asparagus about 3/4 way to the tip. Bring a large saucepan of water to the boil. Add 2 tbs of salt.
cook the asparagus for 3 min or until just cooked. Refresh immediately in iced water. Drain and reserve for later.
Check through the potatoes and discard any that are bruised. Place in a saucepan and just cover with water. Add salt to taste, bring to the boil then, simmer for 15 - 20 min until done. Drain through a colander and keep warm.
Prepare the scallops by removing the coral or roe. Reserve the white part for the recipe.
Cut the sole fillets, length-ways so that you have 2 long pieces of fish. Place one piece of sole on your chopping board, then place a scallop in the middle and wrap so that you have a roll of sole fillet with a scallop in the middle. Repeat this process with the rest of the fish and seafood, until you have 12 rolls. Wrap each roll, tightly, in cling film and reserve for poaching.
To finish the dish, poach the sole and scallop rolls, still in their cling film in simmering water for 7 min.
Place 50g of butter in a large frying pan add the reserved asparagus and reheat.
Remove the fish from the pan, allow to cool a little before carefully removing the cling film. You want the scallops to remain wrapped in the sole fillets.
Place about 3 tablespoons of sauce on a warm plate, place 2 sole and scallop rolls in the middle. Top with a little tomato concasse. Carefully arrange 3 ratte potatoes and 3 asparagus spears neatly around the fish
«Prepare and wrap the fish the day before your event, this will not only save you some time, but will also take the stress out of doing tricky operations on the day. »