Lemon sole with spinach and Loch Arthur cheddar by Carina Contini of Cannonball Restaurant in Edinburgh
Brought up in a Scots-Italian family on the outskirts of Edinburgh, Carina Contini is extremely passionate about food. Opening her first restaurant in 1996 through her husband Victor’s family delicatessen, she has won a series of awards, including The Glenfiddich Spirit of Scotland Food Personality of the Year and Harpers & Queen Scottish Food Personality of the Year.
She was also named one of Scotland’s Most Influential Food Personalities by The Herald.
This dish has always been so popular with our guests, so I’m slightly reluctant to let you know how easy it is! Our cooking is fresh and simple and we’ve always been proud of that: I suppose this dish shows it off at its best. For a little twist, you can use Parmigiano Reggiano instead of the cheddar cheese – both work equally well.
Ingredients: (serves 2)
2 handfuls of spinach leaves
4 lemon sole fillets, skin removed
12 tbsp double cream
100g Loch Arthur cheddar, coarsely grated
Salt
Method:
- Pre-heat the oven to 180C/ Gas 4.
- Place the spinach on four flat piles, side by side on a baking tray (you might need two baking trays).
- Place a fillet of sole on top of each pile, then pour the cream over and sprinkle the cheddar on top of that. Season with a little salt.
- Bake in the oven for 12 minutes. When you take the trays out, the cheese will have melted and the spinach will have wilted under the sole. Heaven!
- Serve as shown in the picture or get creative and serve this dish however you wish.
Top tip: If you have a grill, it’s nice to pop the baking tray under it for a few minutes for extra crispness.
In association with Taste Communications.
www.tastecommunications.co.uk
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