Soak the blond raisins and half the Muscat wine over night. In a pot sweat the shallots in a little oil. Add the remainder of the Muscat wine and reduce by half.
Add the chicken stock and reduce by half again and add the raisins and olive oil, this should split the sauce making a vinaigrette so don’t worry if it appears to have separated, this is the desired affect.
Check the seasoning; it should be sharp but sweet.
Add a few chopped chives and it’s ready for serving.
Use cold mashed potatoes for this but make sure there is nothing else added to it. In a pot heat the milk and add the potato to make a soup consistency. Add a little truffle oil and Season.
Pour this mix into a cream charger and add 2 gas cylinders for best results. If you don’t have a cream charger adding a little whipped cream to the mix just before serving will give almost the same result.
Any one of the Sole family can be used in this dish but Lemon Sole or Black/Dover Sole suit best. Ask your fish monger to fillet the fish and skin it if possible. It’s a good idea to trim the ends on each fillet so as to give even cooking through out the fish.
Simply season with a little salt and pepper and place in a hot oiled pan for 2 minutes on the first side. Turn the fish over and add the butter and cook for a further 1 minute before squeezing a little lemon over the fish. Remove from the pan immediately
Pied Bleu Mushrooms:
These Mushrooms are very easy to prepare. Simply trim the ends and quarter. In a hot pan pour a little olive oil and a knob of butter.
Add the mushroom and toss quickly in the pan. Season well and add shallots. The mushroom will take 3 minutes cooking. Add a few chopped chives and remove from pan.
To present the dish, spoon some mushroom around the plate and place the fish fillets on top. Drizzle with plenty of the vinaigrette. Pour the potato foam around randomly and garnish with a few pea shoots.