Pan-roast fillets of Dover sole with crab-crushed Jersey Royals and sauce grenoble

For the Dover sole, fillet the sole by running a sharp flexible knife down each side of the sole’s back bone and slowly removing the flesh from the bone using delicate strokes of the knife. Flip over the sole and do the same again for the underside

Trim the sole, removing any loose flesh. Lay one fillet of sole in front of you on a chopping board – you will notice there is a thick end and a thin end

Lay another fillet on top of the first fillet the opposite way thick end to thin and repeat this three times – there should be in total six pieces of fillet stacked on top of each other

Fold each pair of fillets in half lengthways and skewer the two fillets together with cocktail sticks, using six in total. Trim and square off the ends to neaten and then cut in half –this will result in the first two portions, repeat with the remaining fillets. Place in the fridge to chill

For the Sauce Grenoble, chop the gherkins into small dice and mix with the capers. Add the lemon juice and parsley and reserve

For the crab-crushed Jersey Royals, preheat the oven to 170°C/Gas mark 3

Wash and place the potatoes into a pan of salted water and slowly bring them up to the boil. Once the potatoes are cooked remove them from the water and store in the saucepan

In a large sauté pan heat up a little oil. To this add the Dover sole stacks and gently colour until golden brown on one side. Remove from the pan and place into the oven for 5 minutes

Remove from the oven and place back in to the pan with the oil. Add a good knob of butter and squeeze of the lemon juice, baste the butter over the sole and leave for a minute

Using a fork crush the potatoes and add the remaining butter, remaining lemon juice, crab meat, salt and pepper, and chives

For the fish velouté, peel and slice the shallot and garlic and add to a saucepan with a few drops of vegetable oil and gently fry without colouring. Add the thyme and the mushrooms

Slice the vanilla pod in half lengthways and add to the pan. Pour in the wine and the vermouth and reduce until the liquid is syrupy. Pour the fish stock into the pan and bring to the boil then reduce by two-thirds

Add the cream and the lemon juice and again bring the sauce up to the boil. Adjust the seasoning with the salt and pour through a fine sieve

For the bread sauce, slice the bread into 0.5cm thick slices and remove the crust with a sharp knife. Cut the bread into 0.5cm long strips and then cut the strips into 0.5cm dice

Place the oil into a thick-bottomed pan and heat it up. Place one dice of the bread into the oil to see if the oil is hot enough – the crouton should fry quickly and turn brown. Remove this crouton from the oil and then add the others and keep stirring them around while they fry

Once the croutons turn brown, turn off the heat, add the butter and stir again. Pour the oil and the croutons into a fine sieve and drain well

While the croutons are hot, season with a little salt and grate over the cheese. Set aside until required

To serve, place a metal ring in the centre of each serving dish and half fill with the hot potatoes, pressing them down thoroughly. Remove the metal ring and gently place a portion of sole on top of the potato. At this point gently twist and pull out the cocktail sticks

Heat up the sauce and spoon some over the sole. Using a hand blender foam the fish velouté and also spoon some over the dish. Garnish with a few caper berries, the croutons and cress, and serve