The Crooked Billet

Lemon Sole, Scallops, Lime & Crème Fraîche Spinach, Spiced Tomato & Cumin

Serves 4

Lemon Sole, Scallops, Lime & Crème Fraîche Spinach, Spiced Tomato & Cumin

This dish is a revelation – light, summery & incredibly delicious. You will notice some spicy elements in the tomato relish & spinach – chilli, star anise, ginger & lime. We’ve always enjoyed an eclectic mix of dishes & cultures on our menu. This dish is a Crooked Billet classic & always proves to be extremely popular.

3 medium/large lemon soles, skinned & filleted

12 diver scallops, roe removed

Malden salt

Olive oil

Cut the skinned fillets in half lengthways & wrap each finger of fish around a scallop, securing with cocktail sticks.

To cook, heat a little olive oil in a heavy ceramic non-stick frying pan. Season each roll, pan fry over a moderate heat & seal for 4 minutes, turn & cook for a further 3 minutes.

For the Dressing:

1 tsp chopped fresh thyme

½ tsp crushed dried chilli

1 tsp ground cumin

2 star anise

10 shallots, finely chopped

300ml sesame oil

8 tsp soy sauce

8 tsp teriyaki sauce

4 tsp Worcestershire sauce

4 drops Tabasco sauce

1 tsp chopped ginger

1 garlic clove, crushed

1 tsp ground turmeric

½ tsp cayenne pepper

½ tsp paprika

½ tsp mixed spice

2 tsp clear honey

Tomato concasse

Chopped coriander

Combine all the above (except tomato & chopped coriander). Bring to the boil & skim. Simmer for 20 minutes. Leave to cool.

To serve, warm gently & add diced tomato & chopped coriander.

For the Yoghurt:

100ml yoghurt

100ml sour cream

2 limes, juiced & zested

400g leaf spinach, blanched

Warm yoghurt, sour cream, lime juice & zest in a saucepan over a moderate hob, fold spinach through.


To serve: place a pillow of the soured spinach in the centre of a warmed dinner plate, place three scallop rolls on top. Spoon over the spiced tomato dressing.