Skip to content.
Place the fish trimmings into a food processor bowl. Process with the cream, brandy and seasoning to a paste.
Divide this paste between the number of servings. Place the blob of paste on the sole fillet and roll up. Try to achieve a ‘flat roll’ rather than a cigar shaped round roll.
Make the sauce and the garnish.
Process the mushrooms to a coarse consistency and place in a fry pan on the heat. Cook over a high heat, stirring. The mushrooms will shed a great deal of water. Cook so that the water/liquid largely evaporates. Season and set aside.
In a small saucepan add the white wine and boil until it is reduced to about 2 tablespoons.
Add the juice of ½ a lime and bring to the boil. Add 2 tablespoons of cream and bring to the boil. Take off the heat and beat in 50g butter that has been cut into small cubes. Beat continuously until the butter is completely dissolved/melted.
Cook the sole rolls on a greased baking sheet in a 180°C oven for 10 minutes.
Place a teaspoon of duxelle mixture on top of each roll and return to the oven for 2 minutes.
Place the sole rolls on plates and spoon over a little of the sauce. There is probably too much sauce, but you can’t really make less.
Green Point Yarra Valley 2006
Millton Clos de Ste. Anne 2006
Audio is categorised based on the frequency of the programme it was heard in. Click on the headings below to access the programmes. For the most recently published audio, go to the latest audio page.
Streams are in Windows Media format. Mac and Linux users may need to install additional software. Get help with audio
A selection of music interviews, reviews, videos, concerts, sessions, and performances.
Downloads and podcasts are available for selected programmes. Our podcast page has a complete list of feeds.
Help on using online audio: formats, software, podcasts, downloading, and troubleshooting.