Fillets of Lemon Sole with a spinach and ricotta stuffing

Intro

Lemon Sole is a local fish, and in season now. It is part of the plaice family

It has good flavour and texture and is a good sustainable choice

Ingredients

200g Fresh spinach

150g Butter (melted)

2 cloves garlic (crushed)

100g ricotta cheese

1 Lemon

100g Plain flour

100g Grated Cheese

Method

1/Cook the fresh spinach in boiling salted water for 2 mins drain well, squeeze out water when cool.

2/Melt butter in a pan, add the garlic and the spinach and gently fry for 2/3 mins, allow to cool then add ricotta cheese (optional)

3/Fill the Dab fillet with the spinach mix and roll skin side in, lay in shallow tray, season and add a little lemon juice and water and cover with foil, Poach in a med/hot oven for 20 mins.

4/Make the white sauce

Melt the butter into a thick bottomed saucepan and flour mix together over a gentle heat to form a paste (roux)

5/Gradually add your hot cooking stock from your poached fish until a sauce consistency is reached; gently cook for 10 mins or so.

6/Place fish into a buttered earthenware dish

7/Ladle over sauce and sprinkle with cheddar cheese and bake in a hot oven for 20 mins

8/Serve with mashed potato