Sole Poached In Cider Sauce With Parsley And Bacon Crumbs And Cavolo Nero

Ingredients

Ingredients For the parsley bacon crumbs
  • 3 rashers treacle-cured bacon

  • small handful parsley, leaves and tender stems only

  • handful stale breadcrumbs

For the cavolo nero
  • 150g/5oz cavolo nero, thickly shredded

  • 1 tbsp olive oil

  • knob of butter

  • 1 garlic clove, finely diced

For the sole
  • about 10 live mussels, cleaned and debearded

  • about 275ml/10fl oz good quality dry cider

  • 2 tbsp olive oil

  • 1 banana shallot, finely diced

  • 1 fresh bay leaf

  • 2 sprigs fresh thyme

  • 2 fillets sole

  • about 100ml/3½fl oz fish stock

  • about 5 tbsp double cream

  • salt and freshly ground black pepper

Description

Try This Simple But Special Supper For Two From The Hairy Bikers.

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