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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a Sunday dish - rich and earty, wonderful combination of flavours. The recipe is from the London fish restaurant called Livebait. Ingredients:
250 g fennel |
1 orange |
75 ml sour cream |
4 sole fillets, bigger the better |
butter |
balsamic vinegar |
olive oil |
Directions:
1. Chop the fennel very finely. Peel and take all the pith off the orange segments before shopping them roughly. Mix them with fennel and then with the sour cream.
2. Season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as the jam .
3. Wrap each fillet in buttered foil and stab a few holes in the parcel. Steam until cooked - about 10-15 minutes. The parcel will be firm when pressed.
4. To serve, unwrap and drizzle with balsamic vinegar and some good olive oil. Serve with mashed potatoes, or a lentil stew.
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