1 cauliflower, cut in half, one half left intact, one half separated into small florets
1 tbsp finely chopped fresh chives
fennel fronds, to garnish (optional)
1 tbsp white balsamic vinegar
salt and freshly ground black pepper
3 tbsp extra virgin olive oil
275ml/9戮fl oz double cream
1 free-range hard-boiled egg, peeled
8 cooked langoustines
4 whole lemon sole, filleted, skin removed