Serves 4

50g butter
25ml olive oil
400g banana shallots, sliced lengthways ~
3 bay leaves
8 cloves of garlic, thinly sliced
20 black peppercorns, tied in muslin
2 tbsp thyme, chopped
50ml white-wine vinegar
25ml lemon juice
100g raisins
50g capers
Salt and pepper
4 fillets of sole

Preheat the oven to 180C/350F/Gas Mark 4. Melt the butter over a very low heat, then simmer until it is a nutty brown colour. Set aside.

Heat the oil in a pan and sauté the shallots, bay leaves, garlic, peppercorns and thyme for 8 minutes. Meanwhile, heat the vinegar and lemon juice in a pan over a low heat. Add the rasins and capers and simmer for 5 minutes, then add the melted butter.

Season the sole, dust with a little flour and sauté for 3 minutes in a separate pan in 2 tbsp oil on a medium heat; turn over and cook for a further 3 minutes. Place the fillets in an ovenproof dish in the oven for 6 minutes. Spread over the raisin mixture and shallots and serve.

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