Soles in Coffins Recipe - Great British Chefs

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Soles in coffins

Main
medium
4
2 hours 15 minutes

PT2H15M

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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Ingredients

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Metric

Imperial

Lemon sole

4 lemon sole, see preparation instructions in introduction
1/4 tsp plain flour
2 tbsp of vegetable oil
salt
pepper

Baked potatoes

2 baking potatoes
50g of butter
50ml of cream
olive oil
salt
pepper

Shrimp sauce

100g of Morecambe Bay brown shrimps, peeled
2 shallots, peeled and sliced
1/2 bunch of fresh parsley, stalks only
1/2 bunch of fresh tarragon, stalks only
10g of butter
5 black peppercorns
100ml of dry vermouth
300ml of fish stock
300ml of double cream
juice of half a lemon
fresh chervil, to garnish
salt
pepper

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Method

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1

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

2

Add the peppercorns and vermouth and reduce by half

5 black peppercorns
100ml of dry vermouth

3

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
salt
pepper

4

Preheat the oven to 180°C/Gas mark 4. Bake the potatoes for 1 hour until cooked through

2 baking potatoes

5

Cut in half and scrape out the flesh of the potatoes, mash with the butter and cream and season to taste

salt
50g of butter
50ml of cream
pepper

6

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

salt
pepper
olive oil

7

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
salt
pepper
2 tbsp of vegetable oil
4 lemon sole, see preparation instructions in introduction

8

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

9

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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Marcus Wareing

Marcus Wareing

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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