Soles in coffins
Item 1 of 1
- medium
- 4
- 2 hours 15 minutes
This soles in coffins recipe from Marcus Wareing is delicious and is a signature dish of The Gilbert Scott. The mash and creamy sauce make this dish a comforting, winter dinner time treat. Get your soles filleted so that the two fillets of each fish are kept attached and then skinned - ask your fishmonger to do this.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Lemon sole
- 4 lemon sole, see preparation instructions in introduction
- 1/4 tsp plain flour
- 2 tbsp of vegetable oil
- salt
- pepper
Baked potatoes
- 2 baking potatoes
- 50g of butter
- 50ml of cream
- olive oil
- salt
- pepper
Shrimp sauce
- 100g of Morecambe Bay brown shrimps, peeled
- 2 shallots, peeled and sliced
- 1/2 bunch of fresh parsley, stalks only
- 1/2 bunch of fresh tarragon, stalks only
- 10g of butter
- 5 black peppercorns
- 100ml of dry vermouth
- 300ml of fish stock
- 300ml of double cream
- juice of half a lemon
- fresh chervil, to garnish
- salt
- pepper
SAVE RECIPE
Method
1
First make the sauce. Sweat the shallots, parsley and tarragon stalks in the butter for 6-7 minutes until well cooked
- 2 shallots, peeled and sliced
- 1/2 bunch of fresh parsley, stalks only
- 1/2 bunch of fresh tarragon, stalks only
- 10g of butter
2
Add the peppercorns and vermouth and reduce by half
- 5 black peppercorns
- 100ml of dry vermouth
3
Add the fish stock and reduce by half, then add the cream and simmer gently until the desired consistency is reached. Season with salt and pepper and a squeeze of lemon juice
- 300ml of fish stock
- 300ml of double cream
- juice of half a lemon
- salt
- pepper
4
Preheat the oven to 180°C/Gas mark 4. Bake the potatoes for 1 hour until cooked through
7
To serve, fold each fillet in 3 to form a pillow shape. Season and dust with flour and fry in a hot pan with the vegetable oil for 1-2 minutes until golden brown on one side. Turn over and fry for a further 1-2 minutes until the fish is cooked through
- 1/4 tsp plain flour
- salt
- pepper
- 2 tbsp of vegetable oil
- 4 lemon sole, see preparation instructions in introduction
8
Heat the mashed potato and vermouth sauce, finishing the sauce with the brown shrimps and some chopped chervil
- 100g of Morecambe Bay brown shrimps, peeled
- fresh chervil, to garnish
9
Serve the fish on a spoonful of mash and pour the sauce over the fish. Garnish with a piece of the crispy potato skin and more chopped chervil
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024