Our Recipes
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- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
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Rolled sole with garlic and chive cream - Serves 4
Ingredients:
- 3X675g 1 ½ lb lemon soles filleted and skinned
- 2 tomatoes, peeled, deseeded and chopped
- 30g / 1oz butter, melted plus extra for greasing
- Salt and freshly ground black pepper
- 55g/2oz fresh white breadcrumbs
- 30g parmesan cheese, freshly grated
- Pre heat oven to 180c/350f/gas mark 4
Method:
Lay the 12 sole fillets skin side uppermost on a chopping board, cover with a piece of damp greaseproof paper and bat lightly the bottom of a heavy saucepan to flatten a little. Trim the fillet of any tatty edges and put on top of fish.
Mix together fresh and dried tomatoes, melted butter and season with salt and pepper.
Divide the mixture between the fish fillets and fold each into 3. Put the fillets seam side down, into a lightly buttered oven proof dish. Scatter the breadcrumbs and parmesan cheese over the top. Bake for 15mins or until the fish is cooked (it should be opaque and firm)
Meanwhile make the sauce: put the garlic, stock and vinegar into a small saucepan. Bring to the boil, the reduce the heat and simmer for 5mins or until the garlic is completely soft and liquid has reduced by two-thirds. Pour the contents of the pan into a liquidiser and whizz to a puree. Return to pan.
Add the cream to the purée and continue to reduce by boiling rapidly until syrupy. Remove the pan from the heat and add the butter, a small piece at a time. Whisk vigorously. When all the butter is incorporated season to taste. Add the chives and parsley.
To serve: lift the rolls on to a serving dish and pour the sauce around the outside. Serve with watercress or rocket.
Alternatives: Brill, plaice, turbot