Smoked salmon stuffed lemon sole

METHOD
Peel and cut the potato into four. Place in salted water and cook until soft; then drain and add 100ml of cream and the grated horseradish and mash.

Meanwhile chop the smoked salmon, dill and lemon zest and mix them together. Lay the sole fillets skin down on a buttered baking tray; season with salt and pepper.

Divide the smoked salmon equally and roll the fillet and bake at 190C for 10-12 minutes.

Wash the cavolo nero and discard the stalk. Blanch in boiling salted water for 2 minutes, strain and pass in a pan with the olive oil and the garlic and cook for 3-5 minutes
on medium heat. Set aside.

To make the sauce, soak the saffron in the cold white wine for 10 minutes. Place the cooking liquid from the sole fillet in a pan. Add the saffron and cream and cook gently for 15-20 minutes. Season with salt and pepper.

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