June 2010

Sole Roulade (Serves 4)

1 Large Sole approx 600g
80g smoked salmon
2 leaves of spinach
4 fresh oysters
4 large potatoes
5 grams saffron
250ml cream
1 tsp English mustard
50ml Glenlivet 12 year old
12 spears of asparagus

Method

Fillet the sole with a sharp knife. Lay the 4 fillets on a chopping board. Place half a leaf on spinach on each fillet then lay the smoked salmon on top of the spinach and top once again with a fresh oyster.

Roll the sole into a roulade shape, wrap in cling film and refrigerate for 20 minutes.

Peel and boil the potatoes in salted water with the saffron for 20 minutes. Blanch the asparagus for 30 seconds and cool under cold running water.

In a saucepan, flambé the whisky, add the cream, bring to the boil and reduce. Season to taste.

Gently poach the sole roulade for 5 minutes, remove from the pot and cling film.

Slice in half lengthways, place in the centre of the plate. Lean the asparagus against the sole, accompany by the saffron boiled potatoes.

Drizzle the sauce around the plate. Garnish with a sprig of dill and a fresh oyster.