Whole roasted Megrim sole with lemon caper parsley butter

For 4

For the base of the sauce

400g banana shallots sliced lengthways
2 bay leaves
6 cloves of garlic thinly sliced
2 tbsp chopped thyme
15 black peppercorns tie in the muslin

Cook off 400g butter to beurre noisette till the butter is golden brown in colour

Sauté off the shallots slowly with no colour in 150ml olive oil till tender and then add

75g golden raisins
50g capers
50 ml white wine vinegar
50ml lemon juice

Bring to simmer till raisins are soft and add the butter

75g lemon segments add to order
4g chopped flat parsley

For the sole

Remove the skin from the sole, then the head and tail, season the megrim sole with salt and pepper and brush with olive oil and place under the grill for about 4 minutes each side, once cooked squeeze over some lemon juice.

Finish with chopped parsley and lemon supremes cut in segments.