Prep time: 5 minutesCooking time: 10-12 minutesServes: 4Skill level: For the FoodieRecipe by: Seafish
The two fish flavours here work beautifully
Place the spinach in a colander and pour over boiling water from the kettle. Drain well, squeeze out any excess water and pat dry.
Take each fillet of sole and lay it flat on a chopping board. Place the wilted spinach onto the fish in a layer then top with a thin layer of smoked salmon (don’t feel you have to use it all). Gently roll the fillet onto itself (this is called a Paupiette).
Cook the gnocchi according to the pack instructions. Once cooked, drain, retaining the cooking liquid, and set aside.
Place the rolled-up fish in the reserved cooking liquid and gently poach for about 5 minutes.
While the fish is cooking, heat a large non-stick frying pan over a high heat. Add the bacon and fry for around 1-2 minutes until brown and crispy, then add the gnocchi. Add the cream and bring to a gentle simmer. If you have any smoked salmon left, add it to the pan.
Remove the sole from the poaching liquid and drain on kitchen paper. Serve the fish in the middle of 4 plates, surrounded by the gnocchi, bacon and sauce.