10 to 30 mins
By Matt Tebbutt
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
To make the croquettes, cook the potatoes in a large pan of salted water for 15–20 minutes, or until soft. Drain and mash with a potato masher. Add the butter, chopped truffle and oil, Parmesan and egg yolks and beat until smooth.
Roll the mixture into logs and cut into 5cm/2in pieces. Transfer to a plate and chill for at least an hour, or until firm.
Meanwhile, to make the black garlic purée, put the stock and the garlic in a saucepan and bring to the boil. Take off the heat and blitz to a paste.
Preheat a deep-fat fryer to 180C. Put the flour, egg and breadcrumbs in three separate bowls. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs until completely covered.
Deep-fry the croquettes until golden-brown (you may need to do this in batches.) Drain on kitchen paper.
Roll up the sole fillets and secure with a cocktail stick. Heat the butter, olive oil and thyme in a pan and cook the fillets until golden, basting with the butter. Squeeze over the lemon.
To serve, spoon the black garlic purée onto plates, top with three croquettes, and add the fish. Drizzle with the brown butter juices and sprinkle over the chopped chives