Truffled potato croquettes with Dover sole

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the croquettes

  • 800g/1lb 12oz potatoes, peeled and cut into chunks
  • ½ truffle, finely chopped
  • 2 tbsp truffle oil
  • 50g/1¾oz Parmesan, grated
  • 2 free-range egg yolks
  • 60g/2¼oz salted butter
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 100g/3½oz panko breadcrumbs, blitzed
  • salt and freshly ground black pepper

For the black garlic purée

  • 2 heads black garlic, cloves separated and peeled
  • 50ml/2fl oz chicken stock

For the sole

  • 4 Dover or lemon sole fillets
  • olive oil
  • 25g/1oz unsalted butter
  • 1 tsp thyme, leaves picked
  • 1 lemon, juice only
  • 1 tbsp chives, finely chopped, to serve