This recipe would be perfect for a ‘slightly grand’ dinner party, and most of the preparation can be done in advance. It is delicious with plaice and lemon sole also.
Put the fillets skin side uppermost on the work surface, season with salt and freshly ground pepper and spread
Put the rolled fillets on to a large pyrex or ovenproof plate, add the fish stock, cover with tinfoil and tuck it in well underneath the plate.
Meanwhile, make a Hollandaise sauce. When the fish is cooked whisk in some or all of the cooking juices to make a light fluffy sauce. Pour a little sauce on to each individual hot plate. Place two fish rolls on top, garnish with sprigs of chervil or fennel and serve immediately.
© 2001 Darina Allen. All rights reserved.