Chef's Recipes

Sole & Crushed New Potatoes

Glynn Crostwaithe, Group Head Chef

2 fillets of Sole
1oz Smoked Salmon
2oz Crushed New potatoes
1oz Capers
1oz Chopped Chives
1oz Red Wine Jus

Boil the skinned potatoes and allow to cool. Flour and pan fry the fillets of sole and allow to rest. Re-heat the new potatoes in butter, crushing them together with a fork.

Bring the Julienne of smoked salmon and capers up to temperature. Make a ring of the salmon mixture in the centre of the bowl.

Put the new potato mixture in the centre. Lightly pack down. Place the sole fillets on top. Drizzle with red wine jus and olive oil