Hastings Dover sole

Dover sole is esteemed in many European cuisines for its subtle delicate flavor with other types ranking lower in the preference of chefs. Similar to most prized seafood, it can be prepared with the simplest of fish recipes including baked fish recipes lightly seasoned; dipped in milk and dusted with a bit of flour; and panfried in olive oil. Since fillet of sole is very flat, it can be rolled like how chicken breast is rolled in your favorite cooking recipes.

Dover sole is a versatile fish that can be cooked whole or as fillets, either grilled, fried or poached. It’s traditionally cooked on the bone, with the upper skin stripped off prior to cooking (you can ask your fishmonger to do this for you). It works best cooked as simply as possible, either grilled, pan-fried or roasted. Dover sole is ideal with flavoured butters or simple sauces. Classic dishes include Sole Véronique (a French dish cooked with grapes and vermouth), Sole à la meunière (sole with a sauce of browned butter, parsley and lemon juice), or goujons (fillet strips dipped in egg and flour and deep- or pan-fried until golden-brown).

Hastings Dover sole

An indulgent meal for one: fresh Dover sole reaches new heights with luscious butter sauce and tiny brown shrimps.

Ingredients

1 whole Dover sole, skinned and trimmed

25g/1oz plain flour, seasoned with salt and pepper

25ml/1fl oz olive oil

50g/1¾oz butter

1 shallot, finely chopped

½ lemon, juice only

10g/1/3oz capers

10g/1/3oz fresh parsley, chopped

50g/1¾oz brown shrimp

salt and black pepper

1 lemon, for garnish

Preparation method

Dust the sole in the seasoned flour. Heat a large frying pan until hot, drizzle over the oil and fry the sole on both sides for 2-3 minutes.

In another pan, melt the butter. Add the shallots and cook until they are soft and translucent and the butter is a nut-brown colour. Add the lemon juice (take care as the fat will spit).

Drain the shallots in a fine sieve set over a bowl and use the back of a spoon to squeeze any butter from the shallots. Reserve the buttery juices and discard the shallots. Stir the capers, parsley and shrimps through the flavoured butter and season with salt and pepper to taste.

To make the garnish, carefully peel the lemon and then use a spoon to remove any pith. Finely slice the lemon into rounds (so they resemble flowers).

To serve, spoon the sauce over the sole and top with lemon slices.

Source: bbc.co.uk