Cut a fennel bulb in thin wedges, keep the green. Fry in a griddle pan. Cut 2 potatoes in 3 mm slices, boil in salted water for 15 mins till just done. The potatoes should still have a 'bite'.
Cut the fennel green finely and mix with 6 tbsp mayonaise. Add some lemon juice. Use 1 tbsp of the mayo to cover the potatoes lightly.
Use a plastic bag to dust 2 soles with flour. Sauté the fish in lots and lots of butter, 3 mins per side, all the time spooning butter over the fishes
Serve as shown
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