Sole, Prawn & Spinach Roulade

• 12 Lemon Sole Fillets skinned
• Salt & freshly Ground Black Pepper
• 12 Spinach Leaves, washed
• 150g Prawns, liquidised with a little butter
• 8 Peppercorns
• 1 Slice of Onion
• 1 Bay Leaf
• 100ml White Wine
• 150ml Hollandaise Sauce

Preheat the oven to Gas 4, 160C.

Wash and dry the fillets and place them skinned side up on the work surface. Season.

Lay the spinach and prawns on top, roll each one up and secure with a cocktail stick

Grease an ovenproof dish and place the roulades in. Add the peppercorns, onion, bay leaf, wine and 100ml water.

Cover and poach for 15 -20 mins.

Remove the roulades from the liquid and put them in a  serving dish to keep warm. Remove the cocktail sticks.

Strain the liquid and measure out 200ml.

Make the white wine sauce by melting the butter, adding the flour and cooking to make a roux for 1 -2 mins. Gradually add 200ml fish liquid and stir until thickened. Add the cream and simmer for 2 -3 mins.

Pour the wine sauce over the roulades.

Spoon a tablespoon of hollandaise on each roulade and brown under the grill.

Serve with slices or wedges of lemon and dill sprigs. Allow 2 roulades per person for a main course or 1 roulade for a fish course.

Tips

Freezing not recommended

The roulades can be poached using a microwave oven and will only take 4-5 mins