Smoked salmon stuffed lemon sole
METHOD
Peel and cut the potato into four. Place in salted water and cook until soft; then drain and add 100ml of cream and the grated horseradish and mash.
Meanwhile chop the smoked salmon, dill and lemon zest and mix them together. Lay the sole fillets skin down on a buttered baking tray; season with salt and pepper.
Divide the smoked salmon equally and roll the fillet and bake at 190C for 10-12 minutes.
Wash the cavolo nero and discard the stalk. Blanch in boiling salted water for 2 minutes, strain and pass in a pan with the olive oil and the garlic and cook for 3-5 minutes
on medium heat. Set aside.
To make the sauce, soak the saffron in the cold white wine for 10 minutes. Place the cooking liquid from the sole fillet in a pan. Add the saffron and cream and cook gently for 15-20 minutes. Season with salt and pepper.
We Recommend
Never miss a copy!
Big savings when you take out a subscription.
May ISSUE OUT NOW!![]()
Out now and available in 450 good quality outlets throughout Lincolnshire, including Local Co-op village stores. LIKE and SHARE to spread the word!![]()
Packed full of features including:![]()
• On the ball - Ollie Chessum![]()
• Tales from the tower - Megan Clawson![]()
• Concert for a cause - St Peter and St Paul, Old Bolingbroke![]()
• Life visits: Louth, Woodhall Spa and Boston![]()
• Education supplement - The best options for your child![]()
• West Lindsey Churches Festival - Special weekend events![]()
• Lincolnshire Aviation - Heritage Centre Step back in time![]()
And lots more.![]()
Download today at www.lincolnshirelife.co.uk/product/lincolnshire-life-may-2024-digital-copy-copy/
