Sole Véronique

SERVES 4

4tbsp fish stock made from the bones (optional)

150ml pinot grigio

125ml double cream ½ cantaloupe melon

120g green seedless grapes 100g baby leaf spinach

2-3 Dover sole, around 350g each, trimmed, skinned and filleted

1tbsp olive oil

To serve

micro herb leaves

melon baller To make the stock, use all the trimmings, except any innards. Place in a small pan, cover with water, add a pinch of sea salt and bring to a simmer for around 20 minutes. Strain into a bowl then pour back in the pan and allow to reduce for a few minutes. Use any leftover stock from the recipe as part of a soup base.

Preheat the oven to 180C/350F/ Gas 5. Pour the wine and stock

(if using) into a small pan and heat over a low-medium heat for 4 minutes. Stir in the cream and simmer gently to thicken for about 7 minutes then set aside.

Meanwhile, using the melon baller, scoop out several balls and set aside with the grapes.

Place the spinach in a large heatproof bowl or pan, cover with boiling water and leave for about 3 minutes until wilted. Drain, refresh under cold water then drain again and set aside.

Line a baking tray with foil and season the sole fillets with sea salt and black pepper. Roll up each fillet, starting at the tail end with the skinned side innermost.

Secure with a cocktail stick and place on the foil. Drizzle with the olive oil and place in the oven to bake for 8 minutes.

Reheat the creamy sauce, add a pinch of sea salt and gently fold through the grapes, melon and spinach. Arrange 2-3 rolled fillets on each plate and spoon over the sauce. Season with black pepper and scatter with micro herbs.