Dover sole fillets with lemon sauce and wild garlic dumplings

Dover sole fillets with lemon sauce and wild garlic dumplings

By
From
British Seafood
Serves
4
Photographer
David Loftus

For this recipe I like to use the chunky fillets from bigger ‘doormat’ Dover sole, which are around when wild garlic is in season. It’s a great pairing and the zingy lemon sauce brings the dish together a treat. When the scent of wild garlic, also known as ramsons, pervades the Cornish lanes, you know spring and warmer weather is on the way. You can use normal sized Dover sole, or indeed any other flat fish, here.

Ingredients

Quantity Ingredient
2 large dover soles, filleted, 700–800 g each
or 4 smaller fish, filleted, 400–500 g each
rapeseed oil, for cooking
20 purple sprouting or tenderstem broccoli stems
cornish sea salt
freshly ground black pepper

Lemon sauce

Quantity Ingredient
1 egg yolk
1 lemon, finely zested and juiced
200ml light olive oil
50ml double cream
100ml Roast fish stock

To serve

Quantity Ingredient
Potato, garlic and herb dumplings, see wild garlic dumplings variation
2 teaspoons wild garlic, shredded, optional
Lemon oil, to drizzle

Method

  1. For the lemon sauce, whisk the egg yolk, lemon zest and juice together in a bowl for 1 minute and then slowly whisk in the olive oil, as for mayonnaise. Season with salt to taste and set aside.
  2. Heat a splash of rapeseed oil in a large non-stick frying pan over a medium heat. Season the fish fillets and lay them in the pan, skin side down. Cook for 3 minutes, then turn and cook on the other side for 1 minute. Remove the pan from the heat and leave the fish to rest in the pan for a further 2 minutes.
  3. While the fish is cooking, add the broccoli to a pan of boiling salted water and blanch for 3 minutes. At the same time, fry the dumplings, according to the recipe, in a little oil until golden.
  4. Meanwhile, to finish the sauce, whisk in the cream, followed by the fish stock. Warm gently over a medium heat; do not allow to boil, or it will curdle. If the sauce is too thick, add a little more fish stock. Taste and season with a little more salt if required.
  5. Drain the broccoli as soon as it is ready. Share it equally between 4 warmed plates and spoon on some of the lemon sauce. Place the fish on top, scatter over the shredded wild garlic, if using, and add the wild garlic dumplings. Drizzle with lemon oil. Serve at once, with the rest of the lemon sauce in a jug on the side.
Tags:
seafood
fish
British Seafood
British
Nathan
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