Cornish Not-Sausage-But-Sole Rolls

Total Time: 45 mins

Level: Medium

Servings: 6 People

How do you make a Cornish sole roll? Why, you throw it down a hill of course! These delicious puff pastry rolls are perfect for an afternoon snack, in lunch boxes, and pair very well with a light spring-time salad or a cosy cuppa. They’re so good, you might even forgive us for starting this recipe with such a terrible joke.

Ingredients

400g puff pastry block
250g Cornish sole
200ml milk
2 bay leaves
6 peppercorns
1 onion finely diced
2 large handfuls of spinach
400g potato, mashed
Zest of 1 lemon
1 tbsp chopped chives
½ tsp grated nutmeg
Salt and pepper
Beaten egg for washing
Flour for rolling

Method

Preheat your oven to 180˚C. Poach your Cornish sole in a saucepan of milk with bay leaves, peppercorn and onion. Cook on a low simmer for 5-6 mins until the fish flakes easily. Then drain away the milk and remove the peppercorns and bay leaves, but leave the onion.
Mix the onion and poached fish with the spinach, mashed potato, lemon zest, chives and grated nutmeg, and allow to cool in the fridge. Season to taste with some salt and cracked black pepper.
Roll out your pastry into a thin sheet and deposit the fish roll mixture into a large sausage down the centre. Fold over the pastry and use a fork to crimp the edges together. Then score the top slightly and slice the cylinder into even sized fish rolls brushing with egg or milk.
Bake on a lined baking tray for 25 mins until the pastry is golden. Serve with tartare sauce on the side.