300g curly kale
100 g unsalted butter
1 lemon, juice only
2 lemon sole, filleted and skin removed
For the crab butter sauce:
2 shallots, finely sliced
1 tbsp white wine vinegar
4 tbsp white wine
225 g butter, cut into cubes
salt and freshly ground black pepper
100g white crab meat 2 small tomatoes, peeled, seeds removed and cut into small dice
4 tbsp chopped chives
1 lemon, juice only
For the crab butter sauce, in a heavy based saucepan, bring the finely sliced shallots, white wine vinegar and white wine to the boil. Reduce the heat until the mixture is simmering, then continue to simmer until only two tablespoons of liquid are left in the pan. Add a tablespoon of cold water and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.
Reduce the heat to low, then gradually whisk in the butter, a little at a time, waiting until all of the butter has melted and incorporated into the mixture before adding more. Once the butter has been added to the reduction, remove the mixture from the heat and strain it through a sieve into a clean saucepan. Season, to taste, with salt and freshly ground black pepper, then stir in the crab, tomatoes, chives and finish with the lemon juice. Set aside at room temperature until needed.
Plunge the kale into a large saucepan of boiling water. Cook for a couple of minutes, then drain and put straight into ice cold water, then drain again and dry on kitchen roll. Melt 50g of butter in a large frying pan, add the kale, and cook, stirring constantly for a few minutes until wilted. Finish the kale with the lemon juice and season with salt and pepper.
Season the lemon sole fillets well with salt and freshly ground black pepper. Heat a frying pan until hot and add the remaining butter to the pan. Once melted, cook the fish for two minutes on each side. To serve, place the kale in the centre of the plate and put two fillets on top then pour over the crab butter sauce over and around the plate.