Recipe: Sole Fillets with New Potatoes and Young Garlic

1 Cut the green tops off the cleaned young garlic and place them in a saucepan with thyme, bay leaf, a pinch of coarse salt and water. Bring to a boil and plunge your potatoes into it. Cook for approximately 20 minutes.

2 Lay out your sole fillets on your work surface, salt and pepper them, then quickly coat them with a little rice flour. Heat a large pan with a good knob of butter and a little oil. When everything is "meunière" style, place your sole fillets in the pan and roast them for 2 minutes on each side. Transfer them to a covered dish and keep the pan as is.

3 Test your potatoes then drain them. In the sole pan, add another good knob of butter and pour in your potatoes, salt and pepper them and give them a nice color. Then add the remaining chopped young garlic, toss in the pan then turn off the heat and keep covered.
Preheat your oven to 355°F (180°C) (gas mark 6).
In a large ovenproof dish, arrange your sole fillets topped with almonds and potatoes around them. Leave in the oven for 10 minutes.
Then serve with good meunière butter on top, a good grind of pepper and a good squeeze of lemon juice.