Serves 4

What you need:

12 fillets (3 fish) black sole or lemon sole, skinned
1 carrot, sliced thinly, approx 10cm/4 inches in length or wider than fillet
1 small white leek, sliced thinly, as above
1⁄4 small celeriac, sliced thinly, as above
30ml/2 tablespoons olive oil
A little salt and freshly ground black pepper
Baby boiled potatoes in their skins to serve
Cling film

Salsa:
1 green mango, peeled and sliced thinly
1 red chilli, deseeded and sliced thinly
2 limes, juiced
3 mint leaves, finely sliced

Chef’s note:
This salsa does not need much salt

What you do:

Flatten each fish fillet slightly. If using lemon sole be very gentle. This can be done easily between two sheets of cling film. Keep fish in the fridge. Add the sliced vegetables, a little water, a little olive oil and a little salt to a wide pot with a lid. Cook quickly until tender. Remove and leave to cool on a tray. To make the salsa, mix the mango and chilli together with the lime juice and the rest of olive oil. Season and add the mint. Roll the fish with a small amount of vegetables in the middle. Roll tightly in cling film. Steam the roulades for about 6 to 8 minutes, depending on the thickness of the fillets. With the aid of a scissors cut one side of the cling film and slide the roulade out. Serve three fillets per person with a heap of mango salsa and juice. Serve with baby boiled potatoes in their skins. Chef’s Note: To save time when slicing the vegetables, use a mandolin.

Olivier Pauloin-Valory, Les Olives Restaurant, 10 South Main Street, Naas, Co. Kildare