Ingredients

• 200g/7oz salmon fillets
• skinned and pin-boned
• cut into pieces
• pinch salt
• 1 small free-range egg white
• 155ml/5fl oz double cream
• pinch cayenne pepper
• ½ unwaxed lemon
• finely grated zest only
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh flatleaf parsley
• 3 fillets Dover sole
• pin-boned
• 250ml/9fl oz fish stock
• 50ml/2fl oz dry white wine
• ½ shallot
• finely chopped
• knob of butter
• 50g/1¾oz wild mushrooms
• preferably chanterelles
• torn up if large
• micro watercress
• salt and freshly ground black pepper
• 3 tbsp double cream
• 80g/2¾oz unsalted butter
• cut into pieces
• 1 tbsp chopped fresh flatleaf parsley
• 1 tbsp chopped fresh chives
• lemon juice
• to taste

Directions

• Blend the salmon with the salt in a food processor for 1–2 minutes
• scrapping down the sides often. Add the egg white and blend for 20 seconds. Add half the cream gradually
• blending all the time
• until you have a smooth mousse. Put in a bowl and place over ice. Mix in the remaining cream
• cayenne
• lemon zest and herbs. Refrigerate for 10 minutes.
• Flatten the sole fillets slightly. Score the flesh side several times using a sharp knife. Season and spread the mousse all over
• then roll up and secure with toothpicks. Refrigerate for at least an hour.
• Preheat the oven to 160C/140C Fan/Gas 3.
• Put the fish rolls in an ovenproof pan with the stock
• wine and shallot. Bring to a gentle simmer
• then cover with a lid or buttered greaseproof paper. Bake for 7–8 minutes
• remove and leave to rest in a warm place for 4–5 minutes.
• For the sauce
• strain the cooking liquid into a clean pan and cook over a high heat until reduced to a sauce consistency. Add the double cream and gradually whisk in the butter. Stir in the herbs and lemon juice to taste. Keep warm.
• Heat a knob of butter in a frying pan. When foaming
• add the mushrooms and cook quickly
• then drain.
• Divide the sole fillets between warm plates
• scatter over the mushrooms and spoon over the sauce. Top with the watercress and serve.