500g of live cockles
1 egg yolk
1 lemon, zest and juice
200ml of rapeseed oil
50ml of double cream
110ml of fish stock
1 tbsp chopped flat leaf parsley
50ml of Pernod
280g bunch of curly kale
10g garlic, chopped
230ml of chicken broth
½ tsp of sea salt
¼ tsp of cracked black pepper
200g of black kale (known as cavolo nero)
¼ tsp of flaky salt
½ tsp of smoked paprika (or a spice of your choice)
1 tbsp of rapeseed oil
1. Preheat the grill to medium-hot and place the fish onto a baking tray and season. Place the fish under the grill and cook for approximately 10 minutes or until the flesh comes away from the bone.
2. Meanwhile, place a pan with a lid onto the stove and when the pan is hot add the cockles. Add 110ml of water and immediately cover with the lid. Steam the cockles for a minute then drain, reserving the cooking liquid. Strain this through a fine cloth or a fine tea strainer to get rid of any impurities.
3. Discard any cockles that have not opened. When cool enough to handle, pick the cockles from their shells leaving some for garnish and keep these hot.
For the Pernod sauce
1. Bring the fish stock to a simmer and add the strained cooking liquid from the cockles and the Pernod. Reduce this by half to form a strong anise flavoured stock.
2. Place the egg yolk, lemon juice and zest into a bowl and whisk together. Slowly add the oil in a thin stream, whisking all the time, to make a mayonnaise.
3. Whisk the cream into the mayonnaise and add enough stock to thin the mayonnaise to a sauce consistency (you will not need all the stock). Place the sauce into a pan and gently warm through.
For The Kale Chips
1. Heat the oven to 120°C. Strip the kale from its stems in large pieces and wash well, then dry thoroughly with clean tea towels or in a salad spinner. Grind the salt and paprika together to a powder.
2. Put the kale in a large bowl and add the oil. Massage it into every dimple in the leaves, then toss with the seasoning. Spread out in a single layer on two large baking trays lined with baking parchment and bake for about 30 minutes, turning the trays around, halfway through cooking.
3. Turn the oven off and use a metal spatula to detach the leaves from the trays. Taste for seasoning and add a little more if necessary, then put them back in the oven and leave for at least 15 minutes to cool and crisp up further.
For The Braised Kale
1. Strip the kale leaves from the tough stems by hand. Discard the stems and coarsely chop the leaves. Rinse well under cold fresh water, leaving the water on the leaves.
2. Heat the oil in a large skillet over low heat. Add the garlic and cook, stirring, until it is golden and aromatic (3-4 minutes). Transfer the garlic to a dish and reserve.
3. Reheat the oil over a medium heat and then add the kale and the stock. Cover and simmer until the kale is tender (3-4 minutes). Season with the salt and pepper and stir in the garlic.
1. Add the cooked cockles and parsley to the sauce and bring to just below a simmer. Spoon the kale just off centre of the plate. Add the sole fillets, overlapping so the kale is still visible.
2. Spoon the sauce over ensuring that each dish has cockles on top of the fish. Top with the cockles in the shell and kale chips.
Recipe published in Feast, issue 02.