Epigrams De Sole using Plaice

Right then, with Masterchef: The Professionals back on the BBC my evenings now consist of being parked in front of the TV salivating over some of the dishes being created. My personal favourite part of the hour long episodes, is when we are shown how to create the classic recipe by Michel Roux Jnr. Last night’s was Epigrams de sole which is classic French dish made with Dover Sole fillet stuff with Lobster meat, wrapped in breadcrumbs and gently fried in butter. As I sat there I thought to myself I could do that! But not using such expensive ingredients; so here is my version of Epigrams De Sole, you will need:

  • 2 skinless plaice fillets cut in half
  • 100g crayfish tails chopped
  • 1 tsp tarragon
  • 1 tsp parsley
  • Some flour
  • Baby carrots or normal carrots cut into small batons
  • 2 eggs beaten
  • 2 slices bread made into breadcrumbs
  • 1 tbsp butter
  • Splash of oil

So start off by chopping your crayfish and then in a bowl mix them together with the tarragon, parsley and some seasoning. Leave the mix to one side, put the plaice under some cling film and give them a whack with a rolling pin to make them thin. Once you done that, at one end of the fillet put the crayfish mixture and then fold over the fish so that it forms a parcel. Cut the end so that it forms a triangle shape. Next, dust the fish parcels in flour, then dip in the egg and finally coat in the breadcrumbs.  Once you’ve done this for all of the parcels, fry them in the butter and oil on a low heat until the breadcrumbs are a nice golden colour. Serve with the carrots and enjoy!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s