Ingredients

Ingredients For the creamed potato

• 2 large King Edward potatoes, peeled and cut into chunks

• salt and freshly ground black pepper

• 150ml/5fl oz double cream

• 2½ tbsp unsalted butter

For the fish and spinach

• 2 x 180g/6½oz fillets Torbay sole (also known as witch sole), skinned

• salt and freshly ground black pepper

• 2½ tbsp unsalted butter

• 150g/5oz chanterelle mushrooms

• 2 handfuls large leaf spinach

For the sauce

• 75g/3oz butter

• 2 shallots, finely sliced

• 4 black peppercorns, lightly crushed

• 1 tsp Chinese five spice powder

• 1 tbsp sherry vinegar

• 150m/5fl oz red wine

• 225ml/8fl oz fish stock

• ½ bay leaf

• 1 sprig fresh thyme

• ½ lemon, juice only

• salt and freshly ground black pepper

Description

Recipe Uses 2 Large King Edward Potatoes, Peeled And Cut Into Chunks, Salt And Freshly Ground Black Pepper , 150ml/5fl Oz Double Cream, 2½ Tbsp...

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