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Sole 'en Papillote' with Rosemary Butter Sauce

2020-21 Aspiring Student Chef Fish Dish Challenge

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.

Ingredients

Sole 'en Papillote'

  • 1 lemon sole

  • Carrot 50g

  • Celery 50g

  • Leek 50g

  • Shallot 50g

  • Rosemary Sprig

  • White wine 100ml

  • Lemon Thin slice


Rosemary Butter Sauce

  • White wine 200ml

  • White wine vinegar 50ml

  • Peppercorns 2 (crushed)

  • Butter 200g

  • Cream 50ml

  • Shallot ½ finely diced

  • Rosemary 2 sprigs

  • Lemon 1

Preparation

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.


Sauce

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.