About the Recipe
This dish was the mystery fish challenge at the 2020-21 National Final. Demonstrated by Bournemouth & Poole Lecturer Paul Dayman, the finalists then had to replicate the dish.
Sole 'en Papillote'
1 lemon sole
White wine 100ml
Lemon Thin slice
Rosemary Butter Sauce
White wine 200ml
White wine vinegar 50ml
Peppercorns 2 (crushed)
Shallot ½ finely diced
Rosemary 2 sprigs
Fillet the fish and remove the skin, Fold the fillets into a delice.
Cut the vegetables into a fine Julienne and season lightly, place to one side.
Make a fish stock by sweating the lemon sole bones and then add the trimmings from the celery leek and shallot. Add a splash of white wine and then water to cover. Cook for 20 minutes and strain.
Make a paper parcel and place the julienne on the bottom with a sprig of rosemary and slice of lemon.
Lay the seasoned fillets on top, add a splash of the fish stock and seal tightly.
Place in the oven at 200°C for 9 minutes.
The bag should puff up trapping the steam and cooking juices inside. Serve immediately.
Reduce the white wine, vinegar in a pan with the shallot and peppercorns by half, add cream and bring to the boil. Slowly whisk in the butter to emulsify.