Name: Bacon-Wrapped Sole Paupiettes, Seared Scallops & Matchstick Potatoes
Yield: Serves 4
Ingredients: 4 garlic cloves, finely chopped; 4 rashers streaky bacon; 30 ml Sauvignon Blanc; 30 ml MCC or sparkling wine; 30 g butter; 1 litre canola oil, for deep-frying; 5 ml lemon juice; salt and pepper; 10 g onions, finely chopped; 60 ml Sauvignon Blanc; 4 sole fillets (from one fish), cleaned and trimmed; 250 ml cream; 15 ml lemon juice; 2 large potatoes, peeled; 15 g crab meat; a handful of chopped chives; 600 g scallops; 30 ml olive oil; 15 ml cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dijo

By Lesego Semenya

Published 2018

About

Ugly to look at when fresh with its weird upside down body but by far one of the tastiest fish to eat – I’ve loved sole from the minute I first tasted it. Its lack of bones is a big plus for us in the food world, it cuts down on prep time and because it’s so thin it is super quick to prepare too.

Its firm flesh is wonderful to work with as it allows manipulation and stuffing. It also tastes wonderful with a lot of lemon.

Okay, let me stop waxing lyrical about it and share th