Stokes Sauces: Simply Sole

The Life & Sole of the Supper

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

Flounder and sole are in the flatfish family, fish prized for a very mild delicate flavour.

It's super easy to cook, ready in only a few minutes and simple to enhance with tasty little additions creating a wonderfully healthy plate of food.

Stylishly Rolled

Slice the fillet into two strips of sole, roll each and secure with a tooth pick.

Brown the rolled fillets by rolling them gently in foaming butter, pop a lid on the pan and bake them for 5 to 7 minutes in a medium oven. Remove and serve with your sauce.

[TIP: You can bake the rolled fillets in the sauce to keep them moist and take on the gentle flavours.]

Basque Style (as pictured) creates a juicy sauce of tomatoes, onions, peppers and olives, sliced and softened in olive oil with 3 or 4 tbsp of Stokes Tomato Ketchup and a glass of red wine, then reduced, seasoned and served with the fish.

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

With Mussels & Mushrooms

This sauce combines the produce of the field and the sea. It's deliciously creamy - enjoy.

Soften a finely diced shallot in butter then add 200g of assorted, sliced mushrooms. You will need more butter and / or oil to help the mushrooms cook down for 5 minutes, then flambée them with a little brandy.

Add 1 tbsp of Stokes Dijon Mustard, a good shake of our Bloody Mary Ketchup and stir in 1 tbsp of flour. Now pour 250ml of white wine and 250ml of cream into the mushrooms.

As it gently simmers and begins to thicken, add 150g of cooked mussels (without their shells) and gently simmer the sauce for 5 minutes with the lid on.

[TIP: Try marinating the fillets of sole in one of our Dressings - Raspberry & Balsamic gives the fish a fruity sharpness and the Mango & Orange adds summery fruits with a peppery finish.]

Summer Dressings Collection

http://www.stokessauces.co.uk/product/special-collections-and-gift-packs/summer-dressings-bundle

Special Offer - SAVE 30% - HERE

With Prawns, Grapes & Grolsch

Soften 2 finely diced shallots in butter. Add two good handfulls of halved seedless grapes and cook them down for 3 or 4 minutes before adding 2 tbsp of Stokes Cider & Horseradish Wholegrain Mustard and 1 tbsp of flour.

Stir everything together whilst adding the contents of a 500ml can of Grolsch beer and 2 or 3 tbsp of Philadelphia-style creamed cheese. As this bubbles and reduces, add the contents of a 250gm pack of frozen King Prawns, put the lid on and simmer gently for 10 minutes.

This is a good sauce to cook the rolled sole fillets in, so pour it into a gratin dish, sit the rolls in the sweet mustard sauce and finish in a medium oven for 6 or 7 minutes.

[TIP: Before adding the prawns, as the sauce is simmering, add a good knob of butter. This helps thicken and smooth its texture.]

[ALSO: If you find the sauce is too sweet, try adding Stokes Creamed Horseradish Sauce. The creamy gentle heat supports the wholegrain mustard as the seeds pop delightfully in your mouth.]

Just add flavour - HERE