Ingredients
| 6 x 140g fillets sole, trimmed, skinned | |
| 100g whitebait | |
| zest of 1 lemon | |
| 100g spinach leaves, cooked and drained | |
| ½ telegraph cucumber, peeled | |
| HORSERADISH CREAM | |
| 125ml cream | |
| 125ml sour cream | |
| zest of 1 lemon | |
| 1 tablespoon Worcestershire sauce | |
| 3 tablespoons prepared horseradish | |
| DILL OIL | |
| 90g dill leaves | |
| 10g spinach leaves | |
| 200ml grapeseed oil |
View the recipe collection here
Instructions
| 1. | Place the sole fillets, skinned side up, on a chopping board. |
| 2. | Wrap a ramekin tightly in plastic wrap and, using the bottom, gently press each fillet to a uniform thickness – start near the centre and gently push out towards the edges, taking care not to tear the fish. |
| 3. | Lightly season the fillets with sea salt. |
| 4. | In a bowl, mix the whitebait with the lemon zest and season lightly with sea salt. |
| 5. | Place a portion of the spinach leaves along each of the fillets and top with whitebait. |
| 6. | Roll the fillets, starting with the thickest part and finishing with the tail. Secure each roll with a toothpick. |
| 7. | Bring a pot of water to a simmer. |
| 8. | Place the fillets in a steaming basket. |
| 9. | Cover with an oiled piece of baking paper, place over the water and cook for 10–12 minutes, until the whitebait in the centre of the rolls is just cooked through. |
| 10. | Remove from the heat and take out the toothpicks. |
| 11. | Remove the seeds from the cucumber, cut it into a 1cm dice and set to one side. |
| 12. | For the horseradish cream, put the cream in a bowl and lightly whip to soft folds. |
| 13. | Whisk in the sour cream, lemon zest, Worcestershire sauce and horseradish taking care not to over- whisk. Keep in a warm place. |
| 14. | For the dill oil, place all the ingredients into a blender and blitz for 8 minutes, until the oil is very green. |
| 15. | Strain through muslin cloth set over a bowl and place in the fridge overnight. |
| 16. | To serve, spoon the horseradish cream into the centre of a plate and place the sole paupiettes on top. |
| 17. | Scatter the diced cucumber around the edges of the plate and drizzle with dill oil. |
Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain