February 2010

Pan fried sole roulade “filled” with a smoked salmon, spinach and Oyster mousse finished with a pernod saffron and lobster veloute and garnished with black caviar.

Serves 4.
 
Ingredients

2 Whole Sole
2 Full leaves spinach
4 Oysters
50g Smoked Salmon

 
For the sauce

5g Saffron
2 Packets knorr basic white sauce
250ml champagne
2 Shallots finely chopped
1 Sprig Dill
100g lobster tail
100ml cream
 

Method:
 
Skin , clean and fillet the sole into individual fillets. Blanch the spinach, cool in ice water. Lay the sole fillet on a flat surface, place a piece of spinach on top, then place a piece of salmon, finally an oyster, wrap in cling film then repeat with the rest of the sole fillets. Poach in salted water for 6 minutes, remove from plastic and cut in half length ways.

 
For the sauce

Reduce by half the champagne with the shallot. Mix the knorr basic white sauce with 100ml fresh cream. Finely dice the lobster, add the sauce mix, lobster, saffron and chopped dill to the champagne, bring to the boil and simmer for 4 minutes.
 
Garnish with caviar. Serve with buttered parsley potatoes. Lemon wedges and crisp garden salad.