Taking my work home and then back again....
Dont trust the buggers at work to not delete the e-mail I sent myself with all these recipes on, so am posting here for two reasons.
1) to share it with you guys and guysesses
2) to have some way of being able to pick up thre hours work in case some muppet decides to delete it cos it isnt a set of sales figures or a merchandising plan.
Lemon Sole Florentine with sun-dried tomato polenta
Serves 4 Prep Time : 15mins Cooking Time : 20mins
Ingredients
For the lemon sole For the polenta
250g frozen spinach 2 cloves garlic, crushed
4 tbsp. spoons cream 1 onion, diced
25g butter 200g polenta
salt and freshly ground black pepper 2 tbsp. crème fraiche
a large pinch freshly grated nutmeg 3 tbsp. sun-dried tomato paste
1 medium lemon sole, filleted and skinned
2 tbsp. parmesan cheese, grated
Balsamic vinegar to garnish
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
For the polenta, gently fry the onion and garlic in a heavy based until soft.
Add 4 times the volume of the dry polenta in water and bring to the boil.
Reduce the heat and, pouring in a steady stream, whisk the polenta into the water.
Allow to simmer, then reduce the heat to very low, and allow the polenta to cook, stirring occasionally, adding water if it becomes too thick.
For the fish, cook the spinach as directed on the pack and drain well.
When cool enough to handle, squeeze the spinach to remove excess moisture and place into a mixing bowl with the cream, butter, seasoning and nutmeg.
Spoon some of the mixture into the base of an oiled oven proof dish.
Spread the remaining mixture onto the lemon sole fillets and roll up like a Swiss roll.
Sprinkle the fish with the cheese.
Cover and cook for 10 minutes or until the fish is just tender.
To finish the polenta, stir in the crème fraiche and sun-dried tomato paste, then season with salt and pepper.
To serve, pile the polenta onto the plates, remove the fish from the dish and set to one side. Top the polenta with the spinach from the dish, the place the fish on top.
Drizzle the balsamic vinegar around the edge and serve.
Lemon Sole with Lemon and Coriander Mash
Serves: 4 Prep time: 10mins Cooking time : 20mins
Ingredients
625g potatoes, peeled and cut
100ml double cream
1 lemon, zested and juiced
1 bunch coriander, chopped
salt and freshly ground black pepper
25g butter
1 tsp olive oil
4 fillets lemon sole
4 tbsp. mayonnaise
1 tsp sweet chilli sauce
Method
Cook the potatoes in boiling salted water until soft, then mash with the double cream, lemon rind, half the coriander and season well.
Mix the butter with the lemon juice and remaining coriander.
Warm a non stick frying pan over a moderate heat and add the olive oil.
Cut the fish fillets in half crossways, then lightly season on both sides.
Carefully lay the fish into the pan to cook, turning after 1-2 minutes.
Mix the mayonnaise and chilli sauce together and add a little water to give a sauce consistency.
To serve, divide the mash between the plates and arrange the fish on top. Spoon the coriander butter into the hot fish pan to melt it then drizzle over the fish. Garnish with the chilli mayonnaise around the edge.
Lemon Sole with baby vegetables and a white wine and asparagus sauce
Serves: 4 Prep time: 10mins Cooking time: 20mins
Ingredients
For the fish For the sauce
100ml white wine 1 bundle of asparagus
4 fillets lemon sole, skinned 200ml white wine
4 black pepper corns 300ml whipping cream
1 bayleaf
For baby vegetables
Selection of baby vegetables
1 bunch chives
25g butter
salt and freshly ground black pepper
Method
For the sauce, cut the 8 cm spears from the asparagus and add to the baby vegetables.
Chop the remaining green stalks of the asparagus finely and place in a pan with the white wine. Bring to the boil, then simmer until cooked.
Strain the asparagus from the wine then put the wine back on a high heat to reduce by half.
Add the whipping cream and reduce until it just starts to thicken, then add the cooked asparagus and blend until smooth. Strain through a fine sieve and keep warm.
For the fish, bring the wine, pepper corns and bayleaf to boil in a sauté pan, reduce to a gentle simmer and then poach the pieces of fish for about 3 minutes.
The baby vegetables can all be cooked in the same pan by adding the hardest ones first and the softest ones last. When tender, drain and toss in the butter and chives.
To serve, bring the sauce back to the boil then place the asparagus spears in a lattice shape in the center of the plate. Lay the fish on top of the lattice, then arrange the baby vegetables around the edge. Finally pour the sauce over the fish and drizzle any remainder around the plate.
