Yes Chef!

Lemon Sole Roulade

Head chef, Mark Archer at Seckford Hall creates something light, summery and exquisite. Time to show off to your friends!

Ingredients

FOR 4 PERSONS

4 Skinned 6-7oz Lemon Sole Fillets

For Mousse:

4oz White Fish
12 peeled Langoustine tails
2 Egg Whites
1oz Double Cream
Juice of ½ Lemon
8 large washed spinach leaves
8 'D' cut Smoked Salmon slices
Salt and Pepper to taste

Accompaniments:

Samphire, Seakale or seasonal vegetables, Jersey New Potatoes

Method

1. Place white fish, langoustine tails, egg white in a food processor for about 2-3 minutes.
2. Pass the mix through a drum sieve then fold in the double cream, lemon juice and add salt and pepper to taste.
3. Blanch spinach in boiling water for about 15-20 seconds, remove and refresh in cold iced water, place on a clean tea towel and damp dry.
4. 4 Spread out lemon sole fi llet, place spinach on top, spread a little of the mousse on top and fi nish with the smoked salmon.
5. Roll the lemon sole from the tail end to the head and wrap in cling fi lm and tie at each end.
6. Poach in boiling water for 8-10 minutes. Remove, unwrap cling fi lm and slice into 3 even sizes.
7. Place on a plate and serve with seasonal vegetables, potatoes or pasta and enjoy!

Printed with kind permission of Vanilla Magazine June 2011