Soles in coffins

  • Main
  • medium
  • 4
  • 2 hours 15 minutes


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Lemon sole

  • 4 lemon sole, see preparation instructions in introduction
  • 1/4 tsp plain flour
  • 2 tbsp of vegetable oil
  • salt
  • pepper

Baked potatoes

Shrimp sauce

First make the sauce. Sweat the shallots, parsley and tarragon stalks in the butter for 6-7 minutes until well cooked
Add the peppercorns and vermouth and reduce by half
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
Preheat the oven to 180°C/Gas mark 4. Bake the potatoes for 1 hour until cooked through
Cut in half and scrape out the flesh of the potatoes, mash with the butter and cream and season to taste
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
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
Heat the mashed potato and vermouth sauce, finishing the sauce with the brown shrimps and some chopped chervil
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
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