4 lemon sole – filleted and skinned

100g salmon fillet

1 egg white

200ml double cream

50g shallots, finely chopped

1 glass of dry white wine

1 small bunch of Muscat or green grapes – halved and de-seeded

1 bay leaf

1tbs lemon juice

Salt and white pepper

Each sole will have four fillets – take the most desirable one from each fish and place into the food processor with the salmon, egg white, salt and pepper and pulverise completely.

Add the cream, not through the spout but open the lid, add and pulse until just mixed.

Place the fish mousse in the fridge to cool.

Season a tray and lay the rest of the sole on top. Add a tablespoon of mousse to the tail of each fish and roll the fish up tightly.

Select a wide based pan that is oven friendly. A frying pan is ideal. Place the shallots in the pan and arrange the sole on top. Add the wine and bay leaf and bring to the boil.

Cover the pan with foil or a lid and place into the oven and shallow poach for 10 to 12 minutes.

Remove the fish gently from the cooking liquor to a heat-proof dish and place in the oven to keep warm.

Reduce the liquor to a tablespoon, add the lemon juice and stir in the cream. Add the grapes and warm gently.

Serve three sole pillows per person and spoon the sauce around the plate.