Sous Vide Dover Sole | Recipe by sousvidetools.com

Ingredients

• 4 Dover sole fillets
• 10g of flour
• 1 egg, beaten
• 10g of panko breadcrumbs
• salt
• 1/2 white onion, finely chopped
• 1/2 bulb of fennel, finely chopped
• 1 celery stick, finely chopped
• 1/2 leek, finely chopped
• 1 tbsp of olive oil
• 2 dill stalks
• 25ml of Pernod
• 100ml of white wine
• 500ml of fish stock
• 100g of scallop skirts
• 250ml of double cream
• 1 tsp ground white pepper
• 6 mussels
• 10g of brown shrimp
• 250ml of flat-leaf parsley, picked and blanched
• 125ml of olive oil
• 165g of potato, peeled and cut into quarters
• 40g of unsalted butter
• 40g of whole milk
• 2 baby leeks
• olive oil
• sea salt
• 2g of sea purslane
• 2g of rock samphire
• 4g of salty finger leaf
• 2 tsp shallots, finely chopped
• 10g of fennel, diced
• 2g of fennel cress
• 2 tsp chives, finely chopped