Steamed dover sole with pickled grape, roast garlic and parsley dressing

Steamed dover sole with pickled grape, roast garlic and parsley dressing

By
From
British Seafood
Serves
4
Photographer
David Loftus

The smaller Dover sole fillets or even slip soles are best for this dish. Steaming them in a little wine and stock produces a small amount of tasty fish essence to add to the dressing. The pickled grapes are a lovely addition – my twist on the classic sole véronique. For a perfect lunch, serve this dish with a bowl of hot new potatoes and a simple salad of dressed peppery leaves, such as rocket or watercress.

Ingredients

Quantity Ingredient
4 dover soles, filleted and skinned, 350–400 g each
50g unsalted butter
1 shallot, peeled and chopped
50ml Roast fish stock
50ml white wine
cornish sea salt
freshly ground black pepper

Dressing

Quantity Ingredient
20 Pickled grapes
2 teaspoons Roasted garlic, see puree variation
30ml good-quality white wine or champagne vinegar
150ml extra virgin olive oil
4 teaspoons parsley, chopped

To finish

Quantity Ingredient
4 cloves Roasted garlic

Method

  1. For the dressing, slice the pickled grapes. Whisk the roasted garlic purée and wine vinegar together in a bowl and then gradually whisk in the extra virgin olive oil. Add the chopped parsley, sliced grapes and some salt.
  2. Season the fish fillets with salt and pepper. Put the butter, shallot, fish stock and white wine in a pan (with a tight-fitting lid) over a medium heat. Bring to the boil and boil for 1 minute, then add the seasoned fish fillets and cover with the lid. Check after 3 minutes. The fish should be cooked, but if the fillets are still a little underdone, simply remove the pan from the heat, keeping the lid on, and keep checking after every minute.
  3. While the fish is cooking, gently warm the pickled grape, garlic and parsley dressing to tease out all the flavours.
  4. When the fish is ready, transfer it to warmed plates. Pour the cooking liquor into the dressing and then spoon over the fish. Add the roasted garlic cloves. Serve immediately.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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