James Martin serves up lemon sole Véronique for food heaven on Saturday Kitchen.

James says: “This French classic is surprisingly simple to make and perfect for your next dinner party.”

The ingredients for the stock: 30g butter, 1 shallot, roughly chopped, 1 celery stick, chopped, 4 sprigs fresh thyme, 12 langoustine tails, blanched, meat removed, shells reserved, 5 tbsp white wine and 300ml fish stock.

For the sauce: 50g unsalted butter, 1 shallot, finely chopped, 100ml dry vermouth, 200ml stock (from above), 1 bay leaf, 150ml double cream, 150g green grapes, peeled and cut in half, ¼ cucumber, balled using a Parisian scoop,For the lemon sole, 75g unsalted butted and 2 x lemon sole fillets, skinned, fillets halved and rolled up.