Sole Huguenot and Hollandaise Sauce

6 soles, filleted; reserve skin and bones vegetable oil

12 button mushrooms

500 ml dry white wine

500 ml water

30 ml freshly squeezed lemon juice

5 ml dried thyme

3 bay leaves

4 sprigs fresh parsley

1 onion, sliced

6 large lettuce leaves

2 ml salt

2 egg yolks

400 g soft butter, cut into 1 cm squares

Place the top of the double boiler in the fridge to chill. Heat oil in a frying pan and fry the mushrooms until lightly browned. Remove from the pan and set aside.

Measure 30 ml each of the wine and water into a medium saucepan and add the lemon juice, thyme, 1 bay leaf, 1 parsley sprig and 1 slice of onion. Simmer uncovered until reduced by half. Strain and chill.

Lay lettuce leaves in a metal or enamel oven dish. Top with the remaining onion, bay leaves and parsley, and add fish skin and bones.

Starting at the tail ends, roll up the sole fillets and secure with toothpicks. Place on the bones or lettuce leaves (if the fish touches the dish it may stick). Pour in the remaining wine and water, season with salt, cover with foil and bring to the boil on the stovetop. When the foil puffs up with steam, remove from the heat and uncover.

Remove sole rolls, place on warm plates and carefully remove the toothpicks. Keep warm.

Place the baking dish on the stovetop and boil uncovered until reduced by 80%. Strain.

Hollandaise Sauce: Place the chilled, flavoured wine reduction in the top of the double boiler with the egg yolks. Whisk in a piece of butter with a hand whisk.

Place in the base over simmering water and whisk in the butter bit by bit until the sauce thickens.

Remove from the heat and pour some of the sauce into a gravy boat.

Add 45-60 ml reduced fish stock to the remaining sauce and pour over the sole rolls. Garnish with a mushroom and place the plates under a hot grill for 1 minute.

Serve with the remaining hollandaise sauce, mashed potato and lightly cooked vegetables.

Serves 6

Crayfish Stock

It is important that your pot has a well- fitting lid, otherwise the stock will boil away.

500 ml dry white wine

500 ml water olive oil

2 kg crayfish bodies and shells (4-5 crayfish), roughly chopped and dried

60 ml brandy

Warm the wine and water in a medium saucepan. Heat a little olive oil in a deep saucepan and stir-fry the crayfish shells until they turn deep red and are piping hot. Warm the brandy, pour over and flame.

When the flames subside pour in the wine and water, cover and simmer gently for about 45 minutes. Check from time to time that the liquid doesn't boil away; add extra if necessary.

Drain and discard the shells. You should have about 500 ml stock. If there's more, pour into a clean pot and boil uncovered until reduced to the correct amount. If you have less, add water.

Makes about 500 ml

The Montagu's Bouillabaisse Stock

500 g clean fish heads, trimmings and bones 100 ml olive oil

4 cloves garlic, peeled '12 onion, chopped

1 leek, roughly sliced 1/2 carrot, roughly chopped 1 rib celery, roughly sliced 50 ml white wine

30 ml Pernod

50 ml Vermouth

4 litres water

70 g can tomato paste pinch saffron threads

2 ml star anise

2 ml coriander seeds

2 ml white peppercorns

5 ml chopped fresh coriander 5 ml chopped fresh dill

5 ml chopped fresh parsley

Set the oven at 220 'C. Heat half the olive oil in a roaster, add the fish trimmings and bones and roast until slightly browned.

Heat the remaining olive oil in a large saucepan and lightly brown in the chopped vegetables. Add the tomato paste, then the fish trimmings and vegetables. Deglaze with the wine, Pernod and Vermouth, then add the water.

Bring to the boil slowly, skim off the scum that floats to the top, add the herbs and spices, cover and simmer for 1¹/2 hours.

Strain the stock through a fine sieve, then through a muslin cloth into a clean saucepan. Boil uncovered until reduced by half. Cool.

Makes about 2 litres

The Montagu's Bouillabaisse Sauce

250 ml Montagu's Bouillabaisse Stock (previous recipe)

100 g soft butter, cut into cubes

Pour the bouillabaisse stock into a medium saucepan and boil uncovered until reduced by half. Whisk in the diced butter. Serves 6

Vegetable Stock

1 onion, roughly chopped

1 carrot, roughly chopped

2 leeks, roughly sliced

2 ribs celery, roughly chopped

2 red, yellow or green peppers, seeded and roughly sliced

4 ripe tomatoes, quartered

6 cloves garlic, peeled

100 g button mushrooms, roughly chopped 2 courgettes, roughly chopped

bunch fresh herbs (basil, thyme, sage, coriander, parsley, marjoram)

2 ml star anise

5 ml white peppercorns

4 bay leaves

4 litres water

Place all the ingredients in a deep saucepan. Bring to the boil, move the lid aside to partially cover and simmer for about 2 hours.

Strain through a fine sieve, then through a muslin cloth. Cool. Makes about 4 litres