Sole in Parchment with Steamed Vegetables

Method

1. Cut the cauliflower into florets, discarding the core and leaves. Do the same for the broccoli. Peel the carrots and cut into small dice.
2. Heat water in a steamer, add a pinch of salt, place the steamer basket, and steam the carrots first for 5 minutes.
3. Add the broccoli and cauliflower florets to the steamer, cover, and cook for another 10 minutes or until tender. Season with salt and set aside.
4. Prepare the hollandaise sauce base: reduce white wine vinegar and water together by half.
5. Make the hollandaise: place egg yolks in a bowl over a bain-marie, heat gently, add the reduction, whisk continuously, then slowly pour in the clarified butter while whisking.
6. Remove from the heat, add chopped tarragon, and season with salt and pepper. Mix gently. If the sauce is too thick, add a little water or vinegar to taste.
7. Prepare the parchment packet: place lemon slices, parsley, lemon thyme, and marjoram on the parchment paper.
8. Place the sole fillet on top of the herbs, season with salt and pepper, add a drizzle of olive oil and some capers.
9. Close the parchment packet tightly, and also seal with aluminum foil to ensure it is well closed.
10. Bake in a preheated static oven at 180°C (350°F) for 15–20 minutes, or until the fish is cooked through, depending on the thickness.
11. To serve, arrange the steamed vegetables on the plate as a base, place the cooked sole on top, drizzle with the hollandaise sauce, and garnish with fresh marjoram and tarragon.