Torbay sole, mussels, leeks, samphire and monk’s beard Archive

Ingredients

• 2 young leeks
• 1 tbsp olive oil
• 1 large Torbay sole, filleted and skinned, bones reserved and chopped
• 25g/1oz butter
• ½ onion, roughly chopped
• 1 celery stalk, roughly chopped
• 3 sprigs fresh thyme
• 1 fresh bay leaf
• ½ tsp black peppercorns
• 110ml/4fl oz white wine
• 150g/5oz large mussels, cleaned, de-bearded and rinsed (discard any mussels that do not snap shut when tapped)
• 50g/2oz samphire
• 50g/2oz monk’s beard
• 25g/1oz crème fraîche
• ½ lemon, juice only
• 200ml/7fl oz vegetable oil
• 10g/â…“oz sea aster