INGREDIENTS
30g (1 oz) butter
8 Dover sole fillets
1 shallot, chopped
60ml (½ glass) white wine
140ml (¼ pt) fish stock
285ml (½ pt) chicken stock
225g (8 oz) baked potatoes, mashed
110g (4 oz) cooked green cabbage
Flour, to taste
Salt and pepper
Oil
Butter, for frying
Nutmeg
30g (1 oz) butter
30g (1 oz) flour
285ml (½ pt) hot milk
2 tbsp double cream
55g (2 oz) reblochon cheese, diced
1 tbsp Parmesan cheese, grated
2 egg yolks
Recipe continues
METHOD
Put the folded fillets into a buttered ovenproof dish with shallots, white wine and stock. Cook it for 6-8 minutes. Take out, keep warm and reduce the cooking liquor.
Mix the potato and cabbage and season. Shape nicely, using a little flour and fry in the oil and butter. Colour and turn over to finish cooking.
Melt the butter, add flour and mix well. Gradually stir in the hot milk and beat out the lumps. Strain into a bowl and add the Maroilles.
Beat the cream and fold in with the egg yolks. Season to taste.
Lay the fillets on the bubble and squeak. Pour the cheese sauce over. Sprinkle with Parmesan.