126
Stuffed fillet of sole
Serves 4
Ingredients:
4 lemon sole fillets
Juice of
1
/
2
lemon
8 thin slices of smoked salmon
Seasoning
Method:
1. Remove the skin from the sole fillets then
slice them in half, lengthways. Sprinkle with
lemon juice and place a slice of smoked
salmon on top. Roll up and secure with a
cocktail stick.
2. Place on a perforated container and cook at
100°C for 8–10 minutes.
3. Serve with a hollandaise sauce (see recipe on
p. 107)
Tip
For a slightly different flavour, sprinkle
the fish with chopped
dill
before rolling
it.
Unlike many herbs which made their
way into the kitchen from medicinal
origins, dill has always only been used
for cooking. Because of its unique and
distincitive flavour, it is best used alone
or with salt, pepper, onions and
parsley. It shouldn't be combined with
other pungeant herbs or spices.
