PREP TIME: 15 min
COOK TIME: 8 min
READY TIME: 23 min
CALORIES: 114 Kcal
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- 6 small sole fillets, about 50 g (2 oz) each, skinned
- 4 slices smoked salmon, about 25 g (1 oz)
- 1 tablespoon chopped dill
- 300 ml (½) pint fish stock
- 300 ml (½) pint Herb and Lemon Sauce (optional)
- 50 g (2 oz) cooked, peeled prawns
- Salt and pepper
- Sprigs of fresh dill
- Twists of lemon
1 Lay the sole fillets out flat and season with salt and pepper. Cut the slices of smoked salmon in half lengthways and lay a strip down the length of each sole fillet. Sprinkle with chopped dill and roll up loosely. Secure with wooden cocktail sticks.
2 Place the fish rolls in a shallow pan and add the fish stock. It should cover the fish. Cover and simmer for about 8 minutes until just tender. Drain the fish and keep warm on a serving dish.
3 Spoon 4 tablespoons of the fish cooking liquid into a small pan and boil quickly over a high heat until reduced to about 1 tablespoon.
4 Stir the Herb and Lemon Sauce, if using, and the prawns into the reduced cooking liquid and heat through gently. Spoon the sauce evenly over the fish paupiettes and garnish with sprigs of fresh dill and twists of lemon.
- Calories: 114 Kcal
- Protein 23 g
- Fat: 2 g
- Carbs: 0 g