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1
Scrub the potatoes well and place them in a medium saucepan with the bay leaf.
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2
Cover with salted cold water and bring to a boil over medium-high heat.
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3
Reduce the heat and simmer so the skins will stay intact and the potatoes wont become waterlogged.
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4
Cook the potatoes until they are tender and can be easily pierced with a knife, about 30 minutes.
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5
Drain the potatoes and let cool.
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6
When they are cool enough to handle, peel the potatoes using a paring knife and cut them in half.
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7
Set aside.
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8
Remove and discard any thick stems from the watercress.
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9
Bring a pot of salted water to a boil and prepare a large bowl of ice water.
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10
Add the watercress to the boiling water and cook for about 1 minute, until tender.
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11
Plunge the watercress into the ice water to stop the cooking.
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12
When cool, squeeze out the water and put the watercress in a blender.
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13
Puree the watercress, adding up to 1/2 cup of the stock to help it along.
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14
When the mixture is the consistency of pesto, slowly pour in the olive oil, blending until well mixed.
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15
Add salt to taste and set aside.
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16
Trim off and discard the green top from the green garlic.
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17
Split the remaining section in half lengthwise.
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18
Rinse under cold running water to remove any dirt particles.
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19
Cut across on a slant to slice the garlic into thin shards.
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20
To make the poaching liquid for the sole, melt the butter in a large skillet over medium heat.
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21
Add the green garlic and a pinch of salt.
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22
Cook, stirring, until fragrant, about 1 minute.
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23
Add the remaining stock and swirl to combine.
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24
Bring the stock to a boil, then reduce the heat and simmer for about 2 minutes to allow the flavors to meld.
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25
In the meantime, put the watercress puree in a small pot and set over low heat to warm, stirring occasionally.
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26
Pat the sole fillets dry with a paper towel and season with salt and pepper.
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27
Gently lay each sole fillet into the poaching liquid and cook until the fish flakes, 1 to 2 minutes per side.
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28
Arrange the fish on 4 warmed plates and return the pan to the heat.
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29
Add the potatoes to the pan and swirl to coat the potatoes with the sauce.
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30
Raise the heat to high and cook until the sauce is thick enough to coat the back of a spoon and the potatoes are warm.
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31
Divide the potatoes among the plates and spoon the sauce on top, being sure each portion includes some green garlic shards.
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32
Spoon the warmed watercress puree around the fish.
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33
Serve immediately.
