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.
