Preparation:
1. Skin sole and remove head and skirts. Cut in to 140g portions on the bone.
2. Mix egg whites with salt slowly until they form a thick mouldable paste.
3. Finely chop cauliflower.
4. Mix together sugar, water, vinegar, seaweed powder and dashi granules. Stir until dissolved to make a dashi pickle.
5. Cut the eel flesh in to 1cm square cubes.
6. Preheat oven to 180.
Method:
1. Place beetroot on a lined baking tray and encase in the salt mixture.
2. Bake at 180, after 30 minutes check with a thin metal skewer. Cook until skewer slides in easily.
3. Allow to cool and then remove from salt and remove skin whilst still warm. Reserve at an ambient temperature.
4. Take 100g of butter and bring to the boil with eel trim. Reduce heat to a bare simmer and cook for 5 minutes. Remove from heat and allow to infuse.
5. Pass cooled eel infused butter through a fine chinois and then beat in to 400g room temperature butter. Reserve and chill.
6. Take 100g of the butter and melt in a saucepan. When foaming add the cauliflower and some salt. Cook until very soft.
7. Add the cream to the pan and bring to the boil.
Reduce to a simmer and cook for two minutes.
8. Blend until smooth and pass through a fine chinois, reserve and keep warm.
9. Season the sole and bake it at 180 in a quantity of the eel butter, basting every two minutes. When cooked through, remove from the oven and allow to rest on the bone.
10. Take four tablespoons of the dashi pickle and bring to the boil. Monte in the cubed eel butter until a thick emulsion forms. Warm cubed eel in the sauce and check for seasoning and acidity. Adjust if necessary.
To serve:
1. Slice five thin slices of beetroot on a meat slicer and fold each one in half and arrange in a ladder formation on the plate.
2. Place a rocher of the cauliflower puree next to this on the plate.
3. Grate the caviar over the puree and beetroot.
4. Fillet the sole from the bone and place the fillets atop one another on the beetroot.
5. Sauce over the fish, allowing three cubes of eel per plate.