- 1 x 350g/12oz lemon sole
- 200g/7oz butter, cut into 1cm/½in cubes
- sea salt and freshly ground black pepper
- 2 lemons, juice only
- 1 bulb fennel, finely sliced, fennel tops reserved for later
- 1 banana shallot, finely chopped
- 250ml/9fl oz dry white wine, preferably Sauvignon Blanc
- 200g/7oz mussels, cleaned
- 200g/7oz clams
- 50ml/2fl oz Pernod
- Trim the fins and tail from the sole.
- Slash the top of the fish three times diagonally on each side.
- Heat a large frying pan until hot, then add 50g/1¾oz of the butter.
- When it turns brown, drop the fish into the butter and cook over a medium heat for five minutes.
- Dot the top of the fish with a further 50g/1¾oz of butter and sprinkle with sea salt, black pepper and a squeeze of lemon.
- Place under a hot grill for six minutes.
- Meanwhile, in a deep sauté pan, add another 50g/1¾oz of butter, the sliced fennel and shallot.
- Sauté for three minutes, then add the white wine and shellfish.
- Put the lid on and cook for two minutes.
- Place the sole on a serving dish, then lift out the fennel and shellfish and place around the sole.
- To finish, turn up the heat in the sauté pan and add the Pernod, then whisk in the rest of the butter, allowing the sauce to emulsify.
- Pour the sauce over the fish and decorate with the reserved fennel tops to serve.