My father-in-law is suffering from oesophageal cancer, and whilst he's undergoing treatment, he finds it very difficult to maintain his calorific intake. Not only does oesophageal cancer affect the oesophagus (the muscular tube that moves food from the mouth to the stomach
, making it difficult to swallow), but the cancer drugs affect his taste-buds, his appetite and fills him with nausea!
At Christmas it was very important to us to try to give him the same food as us, but in liquid form! I have posted earlier
Alan Murchison's artichoke soup, and here I thought I could incorporate it with our meal. We had lemon sole fillets, smeared with the artichoke puree, rolled up, and baked in the oven.
As lemon sole is one of the easier to digest fish, I turned the remainder of the dish into a soup for my father-in-law...
3 skinned and boned lemon sole fillets
Enough Jersey full-cream milk to cover the fillets
2 large maris piper potatoes, finely sliced on a mandolin
1 Tbs shallots, finely diced
1 Tbs artichoke puree
Put the fish, milk, artichoke puree and shallots into a pan. Poach the fish in the milk for no more than three minutes. Remove the fish and set aside.
Put the potatoes into the pan and cook until soft. Leave the liquid to cool slightly, then return the fish to liquid, and blend the entire soup. Leave to one side until ready to re-heat the soup. Drizzle the soup with good olive oil and serve...
