Grilled Dover Sole, new potatoes and wilted spinach with Hollandaise sauce. This recipe serves four.
Dover sole
Ingredients:
- 4 fresh Dover Sole cleaned and skinned
- Olive oil
- Salt and pepper
Method:
- Lightly season each fish with salt and pepper and dust with flour.
- Brush both sides with olive oil and place on a hot charcoal grill for about 90 seconds.
- Then carefully turn each fish at a 90 degree angle on the same side for another 90 seconds to achieve the diamond cross marking.
- Turn the fish over with a metal spatula and repeat on the other side.
- Then place the dish on a baking tray and transfer to the oven at 180°C for 9 minutes.
- The fish is cooked when the bones move easily away from flesh when delicately inserting a fork.
Hollandaise Sauce
Ingredients:
- 250g butter
- 4 egg yolks
- 1 tsp tarragon vinegar
- Lemon juice
- Cayenne pepper
- 1 lemon
Method:
- Melt 250g butter in a saucepan and skim any white solids from the surface.
- Keep the butter warm.
- Put the 4 egg yolks, tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal bowl that will fit over a small pan.
- Whisk for a few minutes, then put the bowl over a pan of simmering water.
- Whisk continuously until pale and thick. or ribbon in consistency, for about 3-5 mins.
- Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise.
- Season with a squeeze of lemon juice and a little cayenne pepper.
- Keep warm until needed
Wilted Spinach
Ingredients:
- 1 handful of washed spinach leaves
- 1 knob of butter
- Salt and pepper
- Pinch of nutmeg
Method:
- Melt the butter in a saucepan on a high heat.
- Add the spinach leaves and sauté, stirring quickly for about 40 seconds to maintain colour and minimise liquid.
- Add nutmeg and season with salt and pepper.
New Potatoes
Ingredients:
- 5 medium new potato’s per person
- Chopped parsley
- Salt and pepper
- Knob of butter
Method:
- Boil for 15 minutes in water with a pinch of salt.
- Drain the potatoes.
- Mix in a sauce pan with butter, parsley and seasoning.
