Mothers Day Meal

Main:

• Preheat oven to 200oc.
• Season the cabbage & place in the oven for 25 to 30 minutes until tender & charred.
• Place the sole fillets on a baking sheet brush with melted butter, season & place into the oven for the last 8 minutes or so with the cabbage.
• Heat the mash in the microwave for 2 to 3 minutes & place onto 2 warm serving plates using a cutter or 2 spoons to create a quenelle.
• Arrange the pieces of sole around the mash & using the juices from the fish make a sauce by adding it to the turmeric butter in a small saucepan on a low heat to emulsify.
• Pour the sauce over the fish & serve with the croutons on top & roast cabbage on the side.

Dessert:

• PLACE THE CARAMEL IN THE FREEZER ON ARRIVAL
• Top the chocolate fudge with a scoop of frozen caramel using a spoon dipped in hot water.
• Place the brittle on top, with the creme fraiche dotted at the side.