"A huge thank you to everyone for a fantastic
course. It has enabled
beginners like me to discover cooking and to love it. Maynard and Benedict
passed on to all of us a passion for food and its presentation with
a relaxed professionalism which allowed everyone to flourish, no matter
their what their initial talents - or lack of them - were! The excursions,
organised by Freya, were also spot on and a perfect accompaniment to
our work in the kitchen."
Walnut Grove Recipes
Roulade of sole, smoked salmon & spinach
with a white wine, mussel & dill sauce
- 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
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.
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
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.
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
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
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