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Genes Extras
As a way of saying thank you to our subscribers, we have launched Genes Extras. You'll find exclusive competitions and discounts on family history magazines, days out and much more.
And the winning recipe is ... Fillet of Sole a La Pagons (Serves 4)
- x4 skinned lemon sole fillets
- 200g mixed raw scallops and prawns
- zest of half a lemon
- 1 handful of roughly chopped parsely leaves
- Sea salt and freshly ground black pepper
- 1 tbsp plain flour
- 1 pint of whole milk
- 55g Mild cheddar grated
- 500g potatoes, skinned and roughly chopped
- 30g Butter plus extra for the mash
1.Boil the potatoes for 10-12 minutes, or until soft. Drain and return to the pan. Season with salt and pepper and a knob of butter. Mash until smooth and set to one side.
2. Preheat the oven to 200ºC/400ºF/gas 6. Place the sole fillets in an oven proof dish and season with salt and pepper. Bake in the hot oven for 8-10 minutes, or until cooked through.
3. Make the white sauce. Melt the butter in a saucepan over a low-medium heat and add the flour. Mix well until it goes dry, then slowly add the milk, bit by bit, stirring continuously, until all the milk is gone and the sauce is think. Reduce the heat to low and cook for 5-6 minutes, stirring occasionally. Season with salt and pepper, add the cheese and mix until the cheese has melted into the sauce.
4. Spoon the mash round the side of the cooked sole. Scatter the prawns and scallops over the sole and mash then pour over the hot white sauce. Scatter the grated lemon zest and return to the oven. Bake for 5-6 minutes or until the surface is golden brown. Remove from the oven, add some grated parsley over the top and serve immediately.