Sole Otero

Sole Otero Recipe
Prep in Prep in:
25 mins
Cook in Cook in:
70 mins
Serves Serves:
4
Per Serving %RI

Method

Pre heat the oven to 200C / 180C fan / gas mark 6 and bake the potatoes in their jackets for about 1 hour until tender in the centre.

Make the white sauce by melting the butter in a saucepan then stir in the flour. Cook for 1 minute then gradually whisk in the milk. Once all the milk is added keep stirring and bring everything to the boil. Simmer for 1 minute then remove from the heat and stir in the cheese and parsley, then season with salt and pepper. Cover the surface with cling film to prevent a skin from forming.

When the potatoes are cooked cut in half then scoop out the centres and roughly mash, setting the skins to one side on a baking tray.

Add ½ of the white sauce to the mashed potato and mix. Spoon the potato mix back into the potato skins. Cover the top of each potato with a strip of sole, season then place back in the oven for 10 minutes or until the fish is cooked.

Mix together the remaining white sauce and prawns and loosen if necessary with a little more milk.

Remove the potatoes from the oven, pour over a little of the prawn sauce and scatter with the remaining parsley.

Ingredients

4 large fluffy potatoes such as Maris Piper or King Edward

40g unsalted butter

30g plain flour

350ml semi – skimmed milk

40g Full fat hard cheese grated e.g. Cheddar

1 tbsp parsley, chopped, plus a little extra for garnish

100g small prawns

4 small fillets of sole, cut in half length ways

4 large fluffy potatoes such as Maris Piper or King Edward 40g unsalted butter 30g plain flour 350ml semi – skimmed milk 40g Full fat hard cheese grated e.g. Cheddar 1 tbsp parsley, chopped, plus a little extra for garnish 100g small prawns 4 small fillets of sole, cut in half length ways

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