1 small bunch of chervil, finely chopped
150g/5Β½oz baby leeks, trimmed and finely chopped
squeeze lemon juice
100ml/3Β½fl oz good quality chicken stock
1 tbsp olive oil
2 tbsp light rapeseed oil, plus extra for drizzling
sea salt
250g/9oz unsalted butter, chilled and diced
2 tbsp double cream
2 x whole lemon sole, heads, tail and fins removed
2 tbsp dry white wine