Baked lemon sole with lemon & caper paste
Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two
New potatoes with cheddar cheese sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 175g new potato
- 250ml full-fat milk
- 25g butter
- 25g plain flour
- ½ tsp English mustard powder
- 100g mature cheddar(I used Montgomery), grated
- ½ tsp smoked paprika
- pinch of cayenne pepper
Nutrition: per serving
- kcal469
- fat31g
- saturates19g
- carbs28g
- sugars7g
- fibre2g
- protein19g
- salt1.3g
Method
step 1
Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it’s all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
step 2
Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.
