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
Method
For the confit potatoes:
Preheat an oven to 140 degrees Celsius.
Slice the potato’s in half lengthways and place in an oven proof dish.
Pour the oil over the halved potatoes to submerge. Add the rosemary, garlic and a pinch of sea salt.
Place in the preheated oven at 140 degrees Celsius and cook for 15 minutes.
Reduce the heat in the oven to 120 degrees Celsius and cook for 25 – 30 minutes until the potatoes are completely tender.
For the dover sole:
Preheat an oven to 200 degrees Celsius.
Place a large frying pan on medium high heat for 2 minutes.
Pat the dover sole dry with some kitchen towel to remove any excess moisture and season both sides with fine sea salt. Add the oil and warm before introducing the whole fish.
Once in the pan do not disturb the fish . Allow the crust of caramelisation to develop evenly for approximately 2-3 minutes. Using a fish slice confidently lift the fish and cook on the other side for a further 2 -3 minutes.
Remove from the pan and place on a tray and pop in the preheated oven to finish cooking. Depending on the size of the fish this will take between 6-8 minutes.
Whilst the fish is cooking in the oven remove and discard the oil from the frying pan and return to the heat. Add the butter and cook to caramelise the milk solids in the butter. This will take about four minutes.
When the butter is nut brown, drop the heat in the pan to low and add the drained capers and cook for 1 minute. Then add the juice of one lemon and the chopped parsley.
Remove the sole from the oven and serve with the caper noisette and warm confit potatoes.
