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"It was a truly enjoyable experience. What's not to like? Tasting delicious ingredients, trying new techniques, eating delicious food with great company in a beautiful setting. A fantastic culinary holiday."

Rachel Devine
May 2004


Walnut Grove Recipes

Roulade of sole, smoked salmon & spinach
with a white wine, mussel & dill sauce


Roulade of sole smoked salmon and spinach


Ingredients
4 portions

  • 4 fillets of lemon sole
  • 4 large slices of smoked salmon
  • 125g fresh spinach leaves - washed
  • 75ml white wine
  • 75ml fish stock
  • 200ml double cream
  • 1/2 bunch of dill
  • 250g fresh mussels - cleaned
  • 4 langoustine

Method

1. Place a large piece of cling film on the bench, then lay the sole followed by the smoked salmon, followed by a layer of raw spinach. Season lightly with salt, pepper and lemon juice.

2. Roll the sole, salmon & spinach into a sausage shape, then tightly roll in cling film (as illustrated below) and tie each end. The fish is now ready to cook. It is easiest to roll each portion individually, so you will have 4 rolled fillets.

3. For the sauce, in saucepan reduce the fish stock and white wine by 3/4. Then add the cream and further reduce to the required consistency and season.

4. When ready to serve lightly poach the fish (still in the cling film) in gently simmering water until just cooked - approx five minutes. Leave the fish to rest in the cling film while you finish the sauce.

5. To finish the sauce bring the sauce back up to the boil, add the mussels and cook until the mussels have just opened. At the last moment add the chopped dill, and taste to check the seasoning.

6. To serve, remove the cling film, slice the roulade into 3 slices and place on your plate. Spoon the sauce carefully around and garnish with freshly roasted langoustine.
Rolling roulade

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Serving Suggestions

This is an easy and simple dish, I like to eat it with freshly cooked new potatoes rolled in parsley butter. It is a great dish for unexpected dinner parties because it is is quick to prepare.

Advanced preparation

The roulades can be made the day before, as can the sauce but add the mussels and dill only at the last moment.

 

Walnut Grove cookery courses - a dream vacation - in wonderful surroundings

Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?

Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.