This soles in coffins recipe from Marcus Wareing is delicious and is a signature dish of The Gilbert Scott. The mash and creamy sauce make this dish a comforting, winter dinner time treat. Get your soles filleted so that the two fillets of each fish are kept attached and then skinned - ask your fishmonger to do this.
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First make the sauce. Sweat the shallots, parsley and tarragon stalks in the butter for 6-7 minutes until well cooked
2 shallots, peeled and sliced
1/2 bunch of fresh parsley, stalks only
1/2 bunch of fresh tarragon, stalks only
10g of butter
Add the peppercorns and vermouth and reduce by half
5 black peppercorns
100ml of dry vermouth
Add the fish stock and reduce by half, then add the cream and simmer gently until the desired consistency is reached. Season with salt and pepper and a squeeze of lemon juice
300ml of fish stock
300ml of double cream
juice of half a lemon
Preheat the oven to 180°C/Gas mark 4. Bake the potatoes for 1 hour until cooked through
2 baking potatoes
Cut in half and scrape out the flesh of the potatoes, mash with the butter and cream and season to taste
50g of butter
50ml of cream
Lower the oven temperature to 100°C/gas mark 1/2. Crisp the skins of the potatoes by cutting each skin into 4 strips, season, drizzle with olive oil and sandwich between two baking trays. Place in the oven for 1 hour until crispy
To serve, fold each fillet in 3 to form a pillow shape. Season and dust with flour and fry in a hot pan with the vegetable oil for 1-2 minutes until golden brown on one side. Turn over and fry for a further 1-2 minutes until the fish is cooked through
1/4 tsp plain flour
2 tbsp of vegetable oil
4 lemon sole, see preparation instructions in introduction
Heat the mashed potato and vermouth sauce, finishing the sauce with the brown shrimps and some chopped chervil
100g of Morecambe Bay brown shrimps, peeled
fresh chervil, to garnish
Serve the fish on a spoonful of mash and pour the sauce over the fish. Garnish with a piece of the crispy potato skin and more chopped chervil
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