Dover sole with confit potatoes
Having Dover sole for supper at home is maybe a once-a-year affair. It’s one of the most expensive fish in the sea, so it’s a real treat and not a dish I would be cooking for a large group. The fish can be served on or off the bone. I prefer to serve it o
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
60
MINUTES
Ingredients
For the Dover sole meuniere:
1 x 700g whole Dover sole
2tb vegetable oil
Fine sea salt
50g unsalted butter
1tbs capers (drained)
1 lemon
1 tbs flat leaf parsley chopped
For the confit potatoes:
400g baby potatoes
250ml golden rapeseed oil
3 cloves of garlic
1 sprig of rosemary
Fine sea salt
