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Soles in Coffins
Fish

Baked potato, scooped out, and filled with rolled sole and mushrooms.

The dish appears to be modern and is unknown before 2003, but see information on the earlier use of the word 'coffin'


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

SOLES IN COFFINS

4 x 225 Gram Potatoes (8 oz), pricked with a fork
8 x 75 Gram Sole fillets (3 oz), skinned
1 Small Onion, finely chopped
200 ml Dry white wine (7 fl oz)
75 Gram Butter (3 oz)
110 Gram Mushrooms, sliced (4 oz)
50 Gram Plain flour (2 oz)
300 ml Milk (1/2 pint)
Pinch Ground mace
110 Gram Peeled cooked prawns (4 oz), thawed if frozen
Fresh parsley sprigs to garnish
Method
Pre-heat oven to 200 °C / 400 °F / Gas 6.

Bake the potatoes for about 1 ½ hours until soft. Roll up the fillets, skinned side inwards. Scatter the onion over the bottom of a heavy-based frying pan that is just large enough to hold the fish. Place the fish on the onion, pour over the wine, cover and poach for 4-5 minutes, until the fish is tender and just flakes. Carefully remove the fish rolls from the pan, reserving the cooking liquor.

Put 50g (2 oz) of the butter in a saucepan. Add the mushrooms and cook for 2 minutes. Add the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in 225 ml (8 fl oz) of the milk and strain in the reserved cooking liquor. Heat, stirring continuously, until the sauce thickens, boils and is smooth. Simmer for 2 minutes. Add the mace and prawns and remove from the heat.

Cut a slice from each potato, then, using a teaspoon, carefully scoop out the centres and put in a serving dish. Mash the potato flesh with the remaining butter and milk. Place the potato shells on a baking sheet and place 2 rolls of sole in each potato. Divide the sauce between the potatoes and replace the slices of potato. Bake the stuffed potatoes and the mashed potato for 10 minutes. Serve hot garnished with parsley sprigs.





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