- 3 x 150–175g/5½oz–6oz Dover or lemon sole fillets, halved lengthways
- 3 tbsp butter
- 6 large oysters, shucked, juice reserved
- 250ml/9fl oz dry white wine
- 1 shallot, thinly sliced
- 100ml/3½fl oz fish stock
- 2 tbsp crème fraîche
- 125ml/4½oz double cream
- 1 lemon, juice only
- 1 leek, cut into thin strips
- 1 large carrot, cut into thin strips
- 1 tbsp olive oil
- 6 raw tiger prawns, peeled, deveined and butterflied
- salt and freshly ground black pepper
- Preheat the oven to 180C/200C Fan/Gas 5.
- Roll up the sole fillets and keep in place with a small, sharp wooden skewer.
- Grease an ovenproof dish with 1 tablespoon of the butter. Add the sole fillets, oyster juice, half the wine, shallot and fish stock and season with salt and pepper.
- Cover tightly with kitchen foil and bake for 10 minutes, turning halfway though, until the flesh is opaque and cooked through.
- Spoon 4 tablespoons of the poaching liquor into a saucepan over a medium heat. Add the crème fraîche and double cream and reduce to a thick sauce consistency. Stir in the lemon juice and season with salt and pepper.
- In a saucepan over a medium heat, add the remaining 2 tablespoons butter with an equal amount of water. Add the leek and carrot and cook until soft.
- In a small saucepan, warm the remaining wine over a low heat and poach the oysters for 3 minutes. Remove the oysters and set aside.
- Meanwhile, heat the oil in a frying pan over a high heat. Sear the prawns, until pink, crisping and cooked through.
- To serve, divide the sole fillet rolls between two plates and place an oyster ontop of each. Garnish with the vegetables and prawns. Drizzle over the cream sauce to finish.