South coast Dover sole recipe
This simple but stunning dish uses the most local fresh fish from the South Coast and spinach picked straight from the vegetable garden at the pub…I don’t think there is anything that can make a chef feel more happy than using locally sourced, fresh produce.
Ingredients
- 2 Dover sole, filleted
- 2 Leeks
- 150 g Spinach
- 550 g New Potatoes
- 1 l Fish Stock
- 200 ml Cream
- 100 g Brown shrimps
- 125 g White Wine
- 20 g Pea Shoots
- 100 g Butter
- 50 g Flour
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Quantity fish bones
- 1 Leek
- 1 Celery
- 2 Dover sole, filleted
- 2 Leeks
- 5.3 oz Spinach
- 19.4 oz New Potatoes
- 1.8 pints Fish Stock
- 7 fl oz Cream
- 3.5 oz Brown shrimps
- 4.4 oz White Wine
- 0.7 oz Pea Shoots
- 3.5 oz Butter
- 1.8 oz Flour
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Quantity fish bones
- 1 Leek
- 1 Celery
- 2 Dover sole, filleted
- 2 Leeks
- 5.3 oz Spinach
- 19.4 oz New Potatoes
- 4.2 cups Fish Stock
- 0.8 cup Cream
- 3.5 oz Brown shrimps
- 4.4 oz White Wine
- 0.7 oz Pea Shoots
- 3.5 oz Butter
- 1.8 oz Flour
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Quantity fish bones
- 1 Leek
- 1 Celery
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Begin by making your fish stock; to do this place the fish bones, leeks and celery into a pan and cover with water. Bring this to the boil and skim off any impurities from the top. Leave to simmer for no longer than 1 ½ hours to avoid clouding.
- Make the brown shrimp cream by reducing the fish stock and white wine by half; add the brown shrimps and double cream. Simmer for 2 to 3 minutes then place to one side.
- To make the fricassée fry off partly cooked new potatoes, leeks and spinach in 60g of butter with salt and pepper until soft. Leave to one side.
- Cover the Dover sole in seasoned flour, fry off in 40g of butter for 2 to 3 minutes on each side until golden brown and then season.
- To plate the dish, place a ring in the centre of a warm plate and fill with the fricassée mixture. Remove the ring and place the fillets sole on top. Add fresh chives to the shrimp cream and pour around the fricassée and fish.
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