WHITEBAIT & SOLE PAUPIETTES, HORSERADISH CREAM & DILL OIL
SERVES 2-3 AS AN ENTRÉE / PREPARATION 25 MINUTES PLUS OVERNIGHT RESTING / COOKING 10 MINUTES
6 x 140g fillets sole, trimmed, skinned 100g whitebait zest of 1 lemon
100g spinach leaves, cooked and drained ½ telegraph cucumber, peeled
HORSERADISH CREAM
125ml cream
125ml sour cream zest of 1 lemon
1 tablespoon Worcestershire sauce 3 tablespoons prepared horseradish
DILL OIL
90g dill leaves 10g spinach leaves 200ml grapeseed oil
Place the sole fillets, skinned side up, on a chopping board. Wrap a ramekin tightly in plastic wrap and, using the bottom, gently press each fillet to a uniform thickness – start near the centre and gently push out towards the edges, taking care not to tear the fish. Lightly season the fillets with sea salt. In a bowl, mix the whitebait with the lemon zest and season lightly with sea salt. Place a portion of the spinach leaves along each of the fillets and top with whitebait. Roll the fillets, starting with the thickest part and finishing with the tail. Secure each roll with a toothpick. Bring a pot of water to a simmer. Place the fillets in a steaming basket. Cover with an oiled piece of baking paper, place over the water and cook for 10–12 minutes, until the whitebait in the centre of the rolls is just cooked through. Remove from the heat and take out the toothpicks.
Remove the seeds from the cucumber, cut it into a 1cm dice and set to one side.
For the horseradish cream, put the cream in a bowl and lightly whip to soft folds. Whisk in the sour cream, lemon zest, Worcestershire sauce and horseradish taking care not to overwhisk. Keep in a warm place.
For the dill oil, place all the ingredients into a blender and blitz for 8 minutes, until the oil is very green. Strain through muslin cloth set over a bowl and place in the fridge overnight.
To serve, spoon the horseradish cream into the centre of a plate and place the sole paupiettes on top. Scatter the diced cucumber around the edges of the plate and drizzle with dill oil.