Ingredients

• 2 large King Edward potatoes
• peeled and cut into chunks
• salt and freshly ground black pepper
• 150ml/5fl oz double cream
• 2½ tbsp unsalted butter
• 2 x 180g/6½oz fillets Torbay sole (also known as witch sole)
• skinned
• salt and freshly ground black pepper
• 2½ tbsp unsalted butter
• 150g/5oz chanterelle mushrooms
• 2 handfuls large leaf spinach
• 75g/3oz butter
• 2 shallots
• finely sliced
• 4 black peppercorns
• lightly crushed
• 1 tsp Chinese five spice powder
• 1 tbsp sherry vinegar
• 150m/5fl oz red wine
• 225ml/8fl oz fish stock
• ½ bay leaf
• 1 sprig fresh thyme
• ½ lemon
• juice only
• salt and freshly ground black pepper

Directions

• For the creamed potato
• place the potatoes into a saucepan and cover with water. Add a pinch of salt
• bring to the boil
• reduce the heat and simmer for 10-12 minutes until tender.
• Drain and return to the pan. Place the pan over the heat to remove any excess moisture.
• Pass the potatoes through a potato ricer until smooth (or use a potato masher
• though you will not get such a smooth result) and return the mash to the pan.
• Add the cream and butter and beat well. Season
• to taste
• with salt and freshly ground black pepper and set aside
• keeping the mash warm.
• For the fish and spinach
• season the sole fillets with salt and freshly ground black pepper.
• Heat a frying pan until hot
• add half of the butter and the sole fillets. Fry for two minutes
• then turn the fish and add the mushrooms and the remaining butter to the pan. Cook for a further 2-3 minutes
• or until the mushrooms are golden-brown.
• Remove the fillets from the pan and pat dry briefly on a piece of kitchen towel. Set the mushrooms aside.
• Meanwhile
• heat a separate frying pan until hot
• add the remaining butter and the spinach and cook until just wilted. Set aside
• keeping it warm.
• For the sauce
• heat a frying pan until hot
• add one-third of the butter and all of the shallots. Cook for 1-2 minutes or until the shallots have softened
• but not browned.
• Add the peppercorns and Chinese five spice powder to the shallots and cook for a further minute.
• Add the sherry vinegar and stir until it has absorbed into the shallots. Add the red wine
• fish stock
• bay leaf and thyme
• bring to the boil
• then reduce the heat and simmer until the mixture has reduced in volume by two-thirds.
• Strain the sauce through a fine sieve into a clean saucepan and whisk in the remaining butter and the lemon juice. Season with salt and freshly ground black pepper
• to taste.
• To serve
• spoon the creamed potato onto the centre of each of two serving plates and pile the spinach alongside. Lay the fish fillets on top
• scatter over the mushrooms and spoon around the sauce.