Seafood-stuffed sole

Ingredients

For the stuffed sole
2 tbsp olive oil
75g/2½oz unsalted butter, plus extra for greasing
2 shallots, finely chopped
1 garlic clove, finely chopped
2 celery stalks, finely chopped
1 green pepper, finely chopped
900g/2lb brown shrimps, shells removed and reserved
pinch cayenne pepper
salt and freshly ground black pepper
100g/3½oz breadcrumbs
2 whole sole, about 750g/1½lb each, heads removed and fins trimmed off (you can ask your fishmonger to do this for you)
For the sauce
2 tbsp butter
1 shallot, chopped
100ml/3½fl oz white wine
200ml/7fl oz double cream
100ml/3½fl oz chicken stock
1 bay leaf
30ml/1fl oz Worcestershire sauce
To serve
chopped fresh parsley
lemon wedges
cooked wild and white rice

Method

1. Preheat the oven to 175C/325/Gas 3.
2. For the stuffed sole, heat the oil in a pan and add the butter. When it foams, add the shallots, garlic, celery and green pepper and cook gently for 3-4 minutes, until softened.
3. Add the shrimps and cayenne pepper. Season well with salt and freshly ground black pepper, then remove from the heat and stir in the breadcrumbs.
4. Using a sharp knife, make an incision in the middle of both fish and cut under the top fillet to make a pocket. Season the inside with salt and freshly ground black pepper. Pack the breadcrumb mixture into the pocket, then fold the pocket back over to enclose the stuffing.
5. Place the fish in an ovenproof dish lined with well-greased aluminium foil. Transfer to the oven and bake for 15-20 minutes, or until cooked through.
6. For the sauce, heat the butter in a pan and fry the shallot until soft. Add the shrimp shells and fry for about four minutes, until fragrant.
7. Add the wine and simmer until reduced to almost nothing.
8. Add the cream, stock, bay leaf and Worcestershire sauce and bring to the boil. Boil until reduced to a thick sauce. Strain the sauce through a sieve.
9. To serve, cut the fish into four portions, making sure that everyone gets some of the stuffing. Place onto serving plates, drizzle over the sauce and sprinkle with parsley. Serve with lemon wedges and rice.