Soles in coffins

servings4
2 hours 15 minutes

Ingredients

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

Method

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