Poached fillet of sole, crab and smoked cod roe mousse.

Poached fillet of sole, crab & smoked cod roe.

This is great, easy and tasty dish.
Can be poached to order in simmering water for 12min. Finish on hot frying pan, adding capers and lemon juice.

Get ready pan of boiling water.
Get three layers of cling film.
Fillet of sole sprinkle with solt and drizzle with lemon juice.
In the bowl mix:
250g of crab meat
3 egg whites
20g fresh dill
20ml Worcestershire sauce
1tsp fish sauce
Pinch of salt

Place fillet of sole on the layers of cling film.
On the end of the fillet ( tail end) put 2tbs of crab mix.
Start gently rolling fillet. When is rolled moved on the edge of the cling film. Roll again this time using cling film. Try to roll tide with less air bubbles as possible.  This will help to cook fish all the way through.
When rolled tide the ends of the cling film, tide as possible.  This will stop water going inside of the fillet.
Poached in simmering water for 10-12min, too cook crab mousse inside the fillet.
Take out of the water, cut one end take out the fillet and leave to rest (2min).
Drizzle fillet with oil and cook on hot frying pan till golden on each side. Also on frying  pan put two, cooked till soft in advance asparagus.
When fish is cook add one tbsp of butter, capers and lemon juice. Caramelized the batter and drizzle the fillet using hot caramelized butter.
Take of the heat.
Served on warm plate.
Cut fillet in half, you should have set, white mousse inside the fillet. Then blanch spinach and kale.
On the middle of the plate put spinach and kale. Cut asparagus in half and put them on the sides of the spinach and kale.
Place fillet in the middle of the spinach.
Just before sending the dish drizzle with hot butter from the frying pan also picking some capers.
I also serve this dish with young carrots and egg yolk croquette.