Paupiettes of lemon sole with saffron sauce

Paupiettes of lemon sole with saffron sauce

Reza’s Indian Spice

This dish epitomises my love for ‘Frindian’ food, combining classic French methods with an Indian twist! It not only looks elegant and refined, with the white fish contrasting beautifully with the yellow sauce, but the taste is subtle yet complex. It is a perfect recipe to impress, without hours spent in the kitchen. Don’t be alarmed by the list of ingredients, the preparation is straightforward. If you want to add extra oomph, serve with potato straws for a bit of crunch.

For the filling


Quantity Ingredient
300g raw prawns
1 teaspoon grated root ginger
2 tablespoons finely chopped chives
1 tablespoon finely chopped dill
1 tablespoon finely chopped coriander leaves
1 unwaxed lemon, finely grated zest
1/2 unwaxed lemon, juiced
1/4 teaspoon roughly crushed fennel seeds
1/4 teaspoon chilli flakes

For the sole

Quantity Ingredient
6 x 140-160g fillets of lemon sole, trimmed and skinned
freshly ground black pepper
150ml dry white wine or vermouth
a little vegetable oil

For the sauce

Quantity Ingredient
2 tablespoons rapeseed or vegetable oil
1 teaspoon fennel seeds
2 shallots, finely chopped
2 garlic cloves, crushed
1 teaspoon grated root ginger
1 green chilli, finely chopped
1/2 teaspoon saffron threads
1 tablespoon chopped coriander leaves
200ml double cream


  1. Preheat the oven to 180°C.
  2. First, make the filling. Blitz the prawns coarsely in a food processor. Decant into a bowl and mix in all the remaining ingredients, with salt to taste. Divide into six portions and set aside.
  3. Place the sole fillets, skinned side up, on a work surface. Lightly season with salt and pepper. Place a portion of the prawn stuffing on each of the fillets. Roll the fillets, starting with the thickest part and finishing with the tail. Place in a roasting tray and pour over the wine or vermouth. Cover with an oiled sheet of baking parchment and place in the hot oven for 10–12 minutes, until cooked through.
  4. Meanwhile, make the sauce. Heat the oil in a pan until hot, then add the fennel seeds and allow them to pop for a few seconds. Add the shallots, garlic, ginger and chilli, reduce the heat to medium and cook until the shallots are soft and transparent.
  5. Once the fish is cooked, remove from the oven and pour the juices from the roasting tray into the sauce. Cover the fish and keep warm.
  6. Add the saffron and coriander to the sauce, then reduce the liquid by half, so the flavours intensify. Add the cream and cook for a couple of minutes until the sauce has thickened, become glossy and coats the back of a spoon. Strain through a sieve, pushing through the juices to maximise the flavours, then adjust the seasoning.
  7. With a sharp knife, cut each paupiette in half, allowing three halves per portion. Arrange on a plate and pour the sauce around.
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