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Fillet of sole
baked-fillets-of-soleHarry Weir

Baked fillets of sole with black pudding mash

For black pudding doubters, the combination with mash is a grand introduction.



  • 4 sole, filleted
  • 1 small bunch tarragon, chopped
  • 4 tablespoons white wine or vermouth
  • 300ml double cream
  • 450g main crop potatoes, peeled
  • 2-3 tablespoons milk or cream
  • 50g butter
  • 200g black pudding, cubed


  1. Take each sole fillet, skin-side down, and season with salt, pepper. Sprinkle with tarragon and oil. Roll up from the tail end, and place seam side down in a baking dish.
  2. Season again with salt and pepper. Pour over the wine and cover the dish with foil. Cook for seven minutes in a hot oven at 200ºC/gas mark 6 until the outside of the fillets are cooked and the juices from the fish have started to run.
  3. Pour the juices out of the dish and into a saucepan and boil them down until they have reduced by half. Add the cream and continue boiling for a couple of minutes until the sauce has thickened.
  4. Pour this sauce back over the fillets. At this stage you can either put the fillets back in the oven to finish cooking for a couple of minutes, or you can chill the dish for up to 24 hours, then bring it back to room temperature before cooking for slightly longer (10 – 15 minutes) to heat through.
  5. For the mash, cut the potatoes into large, evensized pieces. Boil in plenty of salted water until tender, about 15-20 minutes. Drain well and return to the hot pan.
  6. Add the milk or cream and using a masher, hand-held whisk or electric hand-held whisk, mash the potatoes. A masher will give a rougher texture than an electric whisk but this is a matter of taste. Add the butter and continue to beat until the mixture is fluffy. Season to taste with sea salt and freshly ground black pepper.
  7. Gently sauté the black pudding in a dry frying pan over a moderate heat until just crispy on the outside (about five minutes). Stir into the mash and check seasoning.