Rolled Lemon Sole Stuffed with Scottish Smoked Salmon, Spinach and Bacon Gnocchi
The two fish flavours work perfectly.
Prep time: 5 minutes
Cooking time: 10 – 12 minutes
4 skinless fillets of sole
4 handfuls spinach
200g Scottish smoked salmon
500g bag ready-made gnocchi
4 rashers lean bacon, diced
3tbsp double cream
Place the spinach in a colander and pour over boiling water from the kettle. Drain well, squeeze out any excess water and pat dry.
Take each fillet of sole and lay it flat on a chopping board. Place the wilted spinach onto the fish in a layer then top with a thin layer of Scottish smoked salmon. Gently roll the fillet onto itself (this is called a Paupiette).
Cook the gnocchi according to the pack instructions. Once cooked, drain, retaining the cooking liquid, and set aside.
Place the rolled up fish in the reserved cooking liquid and gently poach for about 5 minutes.
While the fish is cooking, heat a large non-stick frying pan over a high heat. Add the bacon and fry for around 1-2 minutes until brown and crispy, then add the gnocchi. Add the cream and bring to a gentle simmer. Add any extra smoked salmon to the pan.
Remove the sole from the poaching liquid and drain on kitchen paper. Serve the fish in the middle of 4 plates, surrounded by the gnocchi, bacon and sauce.