Name: Fillets of Lemon Sole in Puff Pastry
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 3 shallots, chopped; 2 courgettes; salt and pepper; 2 dessert apples; 150 ml (¼ pt) dry white wine; 75 g (3 oz) unsalted butter; a pinch of ground ginger; 1 bay leaf; 6 cooked puff pastry rounds or squares; 150 ml (¼ pt) fish stock; 6 lemon sole fillets; 20 coriander seeds, crushed; 300 ml (½ pt) (double) cream; about 7.5 cm (3 inches) in diameter and 2.5 cm (1 inch) deep sprigs of dill, chopped; 2 young carrots; 4 tbls dry white wine; 175 g (6 oz) fresh spinach leaves; 20 cardamon pods, bruised; ½ tsp lemon juice; 100 g (4 oz) unsalted butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

175 g (6 oz) fresh spinach leaves
salt and pepper
2

Europe
United Kingdom
Fish course
Pescatarian

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Plunge the spinach leaves into boiling salted water for about 2 minutes then drain and place straight away into iced water until cool. Leave to drain.

Using a small Parisienne cutter, shape the carrots, courgettes and apples i