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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.
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
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
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Soles in coffins
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