Fillets of Dover Sole with Herb Mousse on a Bed of Wild Rice

• 2 X 450 g/1 lb Dover sole
• 40 g/1½

Preheat the oven to 200°C/400°F/Gas Mark 6.

Cover the rice with cold water and soak for 10 minutes. Skin and fillet the fish and, using a cutlet bat or the side of a heavy knife, lightly flatten each fillet.

Pick and finely chop the herbs and mix into t