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Lemon sole, cockles and samphire with garlic parsley dumplings and lemon sauce

Potato dumplings and a creamy lemon sauce add a touch of luxury to this fish dinner.

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For the dumplings

  • 2 tbsp olive oil
  • salt and pepper
  • 300g/10½oz baked potatoes, cooked and cooled, flesh pushed through a ricer or sieve
  • 1 garlic bulb, roasted whole, soft cloves peeled and pushed through a sieve
  • 1½ tbsp grated parmesan
  • 1 egg yolk
  • 75g/2⅔oz 00 flour
  • 2 tsp lemon oil
  • 3 tbsp chopped flatleaf parsley

For the lemon sauce