This recipe is by Ross Lewis from the Chapter One Restaurant in Dublin.

Ingredients (serves four):
 4 x 750 grams black sole
100 grams white fish
40 grams crabmeat
Whites of two eggs
175 ml cream
5 grams salt.
16 spoons of crabmeat
125 grams unsalted butter
32 cucumber balls
6  Spring onions
40 mussels
40 grams finely chopped ginger
20 coriander leaves
Olive oil

Preparation:
Cut sole into filets. Spread mousse onto the back of fish, then fold. Sprinkle with salt. Fry both sides in olive oil for about three minutes. Add a dash of dry white vermouth at the end.
Half with a diagonal cut and lay on plate. Cover with sauce, one of the limp onions and a few coriander leaves.

Filling:
Put white fish meat, crabmeat, egg whites, garlic and salt in a mixer and puree. Dribble cream into mix. Add chopped spring onions and puree.

Sauce:
Fry the chopped onion in olive oil. Add sherry vinegar and chicken stock. Reduce for 10-15 mins. Thicken with butter and sieve. Add mussels, cucumber balls, ginger and a dash of soy sauce. Enjoy!