Megrim sole with winkles, pickled green elderberries and marrow

Ingredients

• 1 carrot, sliced
• 1 onion, sliced
• 1 celery stick, sliced
• A sprig of thyme
• 1/2 bay leaf
• 2 slices of lemon
• 15g white wine vinegar
• 60 winkles
• 50g unsalted butter
• 1 garlic clove, crushed
• Juice of 1 lemon
• 10g pickling juices from the green
• Elderberries (see below)
• 1 black cardamom pod, crushed
• 50g dessert wine, such as a Monbazillac
• 200g fish stock (see page 19)
• 100g unsalted butter, chilled and diced
• 1 medium vegetable marrow
• 50g water
• 75g olive oil
• 6 megrim sole fillets, 140g each, skinned and trimmed
• 30g unsalted butter
• 5g pickling juices from the green elderberries (see below)
• 24 young fat hen shoots, washed and dried