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Contributor / 2005-10-24 16:06:40

Lemon Sole Baked Truffle With Langoustines and Sauce Mornay.

Ingredients

4 Large lemon sole fillets (any thin white fish would be suitable)
6 large peeled langoustines
1 table spoon black truffle paste
1 ladle of mornay sauce
Clean baby spinach.

With 2 fillets of lemon sole lay flat out, season and layer with thin coating of black truffle past. Season langoustines with scallop salt. Laying alongside each other rolls the fillets holding down one side to shape the fillets in to a cone shape with truffle paste on the inside. Place on top of baking paper then place your langoustines inside the cone keeping its shape.

With warm (not hot) mornay sauce cover the top of the cone and place a little grated mixed cheese on top.

Bake in oven at 180-200 degrees for 20 minutes until fish has a nice glazed appearance.

Serve with wilted baby spinach, fondant potatoes and flat leaf parsley.

Mornay Sauce

Ingredients

15g butter
4 shallots finely chopped
250ml dry white wine
250ml dry Vermouth
500ml fish stock
250ml double cream
250ml single cream
Greyere or cheddar cheese (optional amount)

Heat butter in a wide saucepan, stir in shallots and gently fry for 10 minutes until soft and there is no colour. Add the wine and Vermouth and reduce by half.

Pour in stock, bring to the boil, stir and reduce by half. Stir in both creams, simmer until sauce has a similar consistency to pouring cream and season with salt and pepper.

Strain sauce through a fine sieve in to a jug or bowl. This sauce should be smooth and glossy. Add the amount required in to the pan and warm through. Add grated cheese and a little truffle paste if preferred.

The sauce is now ready to serve.