Spinach and cream cheese roulade with a gazpachio dressing Warm salad of quail, foie gras and wild mushrooms with a puy lentil dressing Gin and Tonic Sorbet Seared fillet of salmon served on a bed of crushed new potatoes with a crab bisque sauce Iced banana parfait ROULADE OF SOLE, SMOKED SALMON AND SPINACH WITH A WHITE WINE, MUSSEL AND DILL SAUCE Serves 4 4 fillets of lemon sole 4 large slices of smoked salmon 125g fresh spinach leaves - washed 75ml white wine 75ml fish stock 200ml double cream 1/2 bunch of dill 250g fresh mussels - cleaned 4 langoustine 1. Place a large piece of cling film on the bench, then lay the sole followed by the smoked salmon, followed by a layer of raw spinach. Season lightly with salt, pepper and lemon juice. 2. Roll the sole, salmon & spinach into a sausage shape, then tightly roll in cling film and tie each end. The fish is now ready to cook. It is easiest to roll each portion individually, so you will have 4 rolled fillets. 3. For the sauce, in saucepan reduce the fish stock and white wine by 3/4. Then add the cream and further reduce to the required consistency and season. 4. When ready to serve lightly poach the fish (still in the cling film) in gently simmering water until just cooked - approx five minutes. Leave the fish to rest in the cling film while you finish the sauce. 5. To finish the sauce bring the sauce back up to the boil, add the mussels and cook until the mussels have just opened. At the last moment add the chopped dill, and taste to check the seasoning. 6. To serve, remove the cling film, slice the roulade into 3 slices and place on your plate. Spoon the sauce carefully around and garnish with freshly roasted langoustine. Serving Suggestions This is an easy and simple dish, great with freshly cooked new potatoes rolled in parsley butter. It is a great dish for unexpected dinner parties because it is is quick to prepare. Advanced preparation The roulades can be made the day before, as can the sauce but add the mussels and dill only at the last moment.