Gratin of Dover Sole with Broccoli, Leek and Gruyere Sauce

If you like the idea of a brilliant supper for two in about 20 minutes flat look no further than this princely fish cooked with vegetables in a creamy sauce. Because I'm talking about a complete meal here can I suggest that you serve it with either some Anya or Juliette potatoes tossed in butter and snipped chives, which will take about 20 minutes to steam whilst you get on with the rest.

Method

First, tip the broccoli, stalks and all, into a food processor. Then process using the pulse button until it is all chopped fairly finely into roughly ½ inch (1 cm) chunks. Now transfer to a fan steamer fitted into a saucepan, pour in some boiling water from the kettle then sprinkle with salt. Put a lid on and let it steam for 2 minutes or until just tender. Now remove it from the heat and lift the steamer out. Whatever you do, don't overcook it.

Next season the Dover sole fillets with salt and pepper and sprinkle on the lemon juice. Then grease the baking tray with a knob of butter and put it under the grill to heat up. When the tray is really hot, after about 1 minute, remove it using an oven glove, and place the Dover sole fillets on it. They will sear and sizzle as they touch the hot metal. Now position the tray 3 inches (7.5 cm) from the heat and grill them for 3 minutes. (Use a kitchen timer here as the timing is vital.) 

When the time is up, remove the tray and then spoon the broccoli over the Dover sole fillets, spreading as evenly as possible. 

Now use a palette knife and spread the sauce over the broccoli, then finally sprinkle with the Parmesan cheese. Now place the tray under the grill again for a further 4-5 minutes until the top is bubbling and turning golden. 

Sprinkle each one with a pinch of cayenne pepper and serve straight away with steamed potatoes.

How To Cheat Hero Ingredient
½ x 300 g tub Sainsbury's Fresh Leek and Gruyère Sauce (if you don't live near a Sainsbury's, any fresh cheese sauce is fine)