Rolled Lemon Sole stuffed with smoked Salmon, Spinach with Bacon Gnocchi

By Rander9576

Ingredients

• Serves 4
• 8 skinless fillets of sole
• 4 handfuls spinach
• 7 oz smoked salmon
• 17 oz bag ready-made gnocchi
• 4 rashers lean bacon, diced
• 3 tbsp heavy cream

Preparation

Step 1

1. Place the spinach in a colander and pour over boiling water from the kettle.
Drain well, squeeze out any excess water and pat dry.

2. Take each fillet of sole and lay it flat on a chopping board. Place the
wilted spinach onto the fish in a layer then top with a thin layer of smoked
salmon (don’t feel you have to use it all). Gently roll the fillet onto
itself (this is called a Paupiette).

3. Cook the gnocchi according to the pack instructions. Once cooked, drain,
retaining the cooking liquid, and set aside.

4. Place the rolled up fish in the reserved cooking liquid and gently poach for
about 5 minutes.

5. While the fish is cooking, heat a large non-stick frying pan over a high
heat. Add the bacon and fry for around 1-2 minutes until brown and crispy,
then add the gnocchi. Add the cream and bring to a gentle simmer. If you
have any smoked salmon left, add it to the pan.

6. Remove the sole from the poaching liquid and drain on kitchen paper. Serve
the fish in the middle of 4 plates, surrounded by the gnocchi, bacon and
sauce.