Preheat oven to 190 degrees of Celsius.
Scrub the potatoes well, dry and roll them in salt. Bake until tender, about 1 1/2 - 2 hours.
Wash and dry the fillets; fold them over the length of the potatoes.
Place fillets in an ovenproof dish and pour over the wine and water, add the onion peppercorns.
Poach in a slow to moderate oven for 10 - 12 minutes.
Melt 10ml of butter in a saucepan, stir in the flour off the heat and strain on the liquid from the fish. Season.
Blend and stir until boiling. Add the cream, adjust seasoning. Add 15 -30ml of the sauce to the prawns to bind them.
When potatoes are soft, cut of the tops lengthways, scoop out the pulp, divide the prawn mixture evenly between the potatoes and place inside the skins.
Lay a fillet of sole on top and coat with the rest of the sauce.
Mash the scooped-out potato and beat in enough hot milk, some butter and seasoning to give a puree to pipe round the edge of each potato skin; sprinkle with grated cheese and bake until brown in a 200 degrees of Celsius oven.
Serve each potato very hot in a napkin. |
