Dover sole fillets with salsify, oysters and caviar

By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 100g/3½oz unsalted butter 2 shallots, peeled and finely chopped 200ml/7fl oz Sauternes or other French sweet wine 100ml/3½fl oz light chicken stock 100ml/3½fl oz fish stock 100ml/3½fl oz double cream 1 tsp caviar …

Deep-fried oysters with Kilpatrick dressing and onion and mouli pickle

Ingredients For the Kilpatrick dressing 25g/1oz butter 2 shallots, finely diced 8 rashers streaky bacon, cut into lardons 1 tbsp Worcestershire sauce 2 tbsp finely chopped flatleaf parsley For the deep-fried oysters vegetable oil, for …