Soles in coffins

  • Main
  • medium
  • 4
  • 2 hours 15 minutes

PT2H15M

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Ingredients

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Lemon sole

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

Baked potatoes

Shrimp sauce

1
First make the sauce. Sweat the shallots, parsley and tarragon stalks in the butter for 6-7 minutes until well cooked
2
Add the peppercorns and vermouth and reduce by half
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
4
Preheat the oven to 180°C/Gas mark 4. Bake the potatoes for 1 hour until cooked through
5
Cut in half and scrape out the flesh of the potatoes, mash with the butter and cream and season to taste
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
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
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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