Torbay sole, spiced red wine sauce chanterelle mushrooms and creamed potato
- • 2 large King Edward potatoes, peeled and cut into chunks
- • salt and freshly ground black pepper
- • 150ml/5fl oz double cream
- • 2½ tbsp unsalted butter
- • 2 x 180g/6½oz fillets Torbay sole (also known as witch sole), skinned
- • salt and freshly ground black pepper
- • 2½ tbsp unsalted butter
- • 150g/5oz chanterelle mushrooms
- • 2 handfuls large leaf spinach
- • 75g/3oz butter
- • 2 shallots, finely sliced
- • 4 black peppercorns, lightly crushed
- • 1 tsp Chinese five spice powder
- • 1 tbsp sherry vinegar
- • 150m/5fl oz red wine
- • 225ml/8fl oz fish stock
- • ½ bay leaf
- • 1 sprig fresh thyme
- • ½ lemon, juice only
- • salt and freshly ground black pepper
Torbay sole, spiced red wine sauce chanterelle mushrooms and creamed potato
For the creamed potato, put the potatoes into a pot and cover with water. Include a squeeze of salt, convey to the bubble, lessen the warmth and stew for 10-12 minutes until delicate.
Drain and come back to the container. Place the container over the warmth to evacuate any abundance dampness.
Pass the potatoes through a potato ricer until smooth (or utilize a potato masher, however you won't get such a smooth result) and give back the crush to the container.
Add the cream and spread and beat well. Season, to taste, with salt and newly ground dark pepper and put aside, keeping the crush warm.
For the fish and spinach, season the sole filets with salt and newly ground dark pepper.
Heat a skillet until hot, include half of the spread and the sole filets. Broil for two minutes, then turn the fish and include the mushrooms and the remaining spread to the dish. Cook for a further 2-3 minutes, or until the mushrooms are golden-chestnut.
Remove the filets from the container and praise dry quickly on a bit of kitchen towel. Put the mushrooms aside.
Meanwhile, heat a different griddle until hot, include the remaining margarine and the spinach and cook until simply shriveled. Put aside, keeping it warm.
For the sauce, warm a griddle until hot, include 33% of the margarine and the greater part of the shallots. Cook for 1-2 minutes or until the shallots have mollified, yet not seared.
Add the peppercorns and Chinese five flavor powder to the shallots and cook for a further moment.
Add the sherry vinegar and blend until it has consumed into the shallots. Include the red wine, fish stock, narrows leaf and thyme, convey to the bubble, then decrease the warmth and stew until the blend has diminished in volume by 66%.
Strain the sauce through a fine strainer into a spotless pan and speed in the remaining spread and the lemon juice. Season with salt and crisply ground dark pepper, to taste.
To serve, spoon the creamed potato onto the focal point of each of two serving plates and heap the spinach nearby. Lay the fish filets on top, disperse over the mushrooms and spoon around the sauce.