Fillet of Dover sole, mussel and clam ragoût, courgette ribbons, swiss chard and a caviar cream

INGREDIENTS

• 2 Dover soles
• 1-2 tbsp olive oil
• 75g/2½oz butter
• and freshly ground saltblack pepper
• 1 fennel
• 2 onions
• 1 celery
• 2 leeks
• 4 garlic
• head and bones from Dover sole
• 3 peppercorns
• 3 bay leaves
• 1 star anise
• 350ml/12fl oz white wine
• 1 sprig fresh thyme
• 2 carrots
• 8 mussels
• 8 clams
• 100ml/3½fl oz double cream
• 50g/2oz cold butter
• 25g/1oz farmed Sevruga caviar
• 1 green courgette
• 1 yellow courgette
• 1 tbsp sugar
• , to taste salt
• 200g/7oz lamb sweetbreads
• 1 tbsp olive oil
• 100ml/3½fl oz lamb stock
• 8 stalks swiss chard
• 50g/2oz butter
• reserved mussel and clam meat
• 1 free-range egg
• 2 tbsp caviar
• 1 slice sourdough bread
• 1 tbsp chopped fresh dill