With Ted Browne’s Smoked Salmon and Dingle Farmhouse Cream Cheese.


40g Dingle Farmhouse Butter
40g flour
400ml fish stock
75ml Dingle Farmhouse cream
30g Dingle farmhouse black pepper cream cheese
50ml white wine
570g sole fillets, rinsed and patted dry
60g smoked salmon (cut in strips)
Micro herbs from O’Connors Fruit and Vegetables to garnish


1. Make the sauce: melt the 80g butter in a non-stick saucepan. Add the flour and stir well. Cool slightly, then gradually add 300ml fish stock and beat until smooth. Simmer gently for 20 minutes, add the cream and reduce to a coating consistency. Strain and return to a clean pan. Off the heat, mix the cream cheese into the sauce. Season.

2. Lightly flatten each fish fillet and place skin-side uppermost on a plate. Season with salt and pepper, spread one strip of smoked salmon on each fillet, roll them up from thin end and wrap tightly in cling film. Poach in a mixture of the 50ml white wine and the last 100ml fish stock until cooked (6-9 mins depending on thickness). Drain well and slice each roulade into 3 pieces. Divide between 4 plates.

3. Drizzle the cream cheese sauce over the fish and decorate with micro herbs. Serve with wilted spinach and creamy mash made with vegetables from O’Connor’s Fruit and Vegetables.

You’ll find a directory of producers here where you can find the products to use in this recipe.