Sole Fillets, Jersey Royals & Sauce Grenoble - Great British Chefs

Ingredients

• 3 Dover sole, skinned, each weighing 450g
• 100g of gherkins
• 100g of baby capers
• 1/2 lemon, juice only
• 1 handful of parsley, chopped
• 450g of Jersey Royal potatoes
• vegetable oil
• 50g of butter
• 1 lemon, juiced
• 100g of white crab meat
• salt
• pepper
• 1 handful of chives, chopped
• 1 shallot
• 1/2 bulb of garlic
• 1 sprig of thyme
• 5 button mushrooms, sliced
• 1 vanilla pod
• 80ml of white wine
• 80ml of dry vermouth
• 610ml of fish stock
• 200ml of double cream
• 1/2 lemon, juiced
• 1/2 loaf of white bread
• 475ml of vegetable oil
• 100g of butter
• 150g of Parmesan
• 10 caperberries
• 1 handful of basil cress