Paul Clerehugh, owner and head chef at The Crooked Billet in Stoke Row and London Street Brasserie in Reading, shares his recipes with Standard readers.
Serves 4 3 medium/large lemon soles, skinned and filleted 12 diver scallops, roe removed Maldon salt Olive oil
Cut the skinned fillets in half lengthways and 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 and seal for 4 minutes, turn and cook for 3 minutes.
For the dressing: 1 tsp chopped fresh thyme ˝ 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 ˝ tsp cayenne pepper ˝ tsp paprika ˝ tsp mixed spice 2 tsp clear honey Tomato concasse Chopped coriander
Combine all the above (except tomato and chopped coriander). Bring to the boil and skim. Simmer for 20 minutes. Leave to cool. To serve, warm gently and add diced tomato and chopped coriander.
For the yoghurt: 100ml yoghurt 100ml sour cream 2 limes, juiced and zested 400g leaf spinach, blanched
Warm yoghurt, sour cream, lime juice and zest in a saucepan over a moderate hob, fold spinach through. To serve, place soured spinach in the centre of a warmed dinner plate, place three scallop rolls on top. Spoon over the spiced tomato dressing.