Dover Sole

Dover Sole

The key to grilling fish on the barbecue is heat. If the grill is not hot enough, the flesh will stick to the barbecue. If you don’t feel brave enough to turn the fish you can place a pot lid over the fish to cook it through

Yield: Serves: 2

Ingredients

  • 2 aubergines, cut in half lengthways
  • Olive oil
  • Salt and pepper
  • 3 cloves garlic, finely chopped
  • 1 tablespoon thyme, leaves picked and finely chopped
  • 4 whole Dover sole, skin removed
  • 2 lemons, cut in half

For the yellow pepper escabeche

  • 4 yellow peppers
  • 2 banana shallots, finely diced 3 cloves garlic
  • 1⁄2 tablespoon coriander seeds
  • 1 star anise
  • 50ml white wine
  • 50ml white wine vinegar Splash of olive oil
  • Salt and pepper
  • For the hollandaise
  • 200g butter
  • 4 egg yolks
  • 2 tablespoons white
  • wine
  • 2 tablespoons white
  • wine vinegar Salt and pepper

Method

  1. Preheat the oven to 190°C/gas mark 5. For the yellow pepper escabeche, place the whole peppers on a foil-lined baking tray and drizzle with two tablespoons of oil. Roast the peppers for 30 minutes until they begin to blacken. Remove from the oven and place in a bowl, then cover with cling film.
  2. Heat one tablespoon of oil over a medium heat and add the shallots and garlic. Sweat gently then add the coriander seeds and star anise. Pour in the wine and vinegar and reduce to a syrup-like consistency.
  3. Once the peppers have cooled, peel, deseed and slice thinly. Add to the syrupy shallot mix and cook for a further ten minutes. Add a splash of olive oil and season.
  4. For the hollandaise sauce, melt the butter in a microwave and set aside. Place a mixing bowl over a saucepan of water set on a medium heat. It should fit neatly on top. Whisk the egg yolk, wine and vinegar in the bowl until it becomes thick. Gradually whisk in the melted butter until fully combined. Season with salt and pepper. Turn off the heat and cover the bowl with cling film to keep the sauce warm.
  5. Brush the aubergine with oil, season and scatter over the thyme and garlic. Season and brush the Dover sole with oil on both sides.
  6. Place the aubergine on a hot barbecue grill, skin side down, followed by the Dover sole. Grill the aubergine for seven to eight minutes on each side. Grill the Dover sole for five minutes each side, until the flesh starts to come away from the bone. For the last five minutes, place the lemons on the grill to colour.
  7. Just before serving, reheat the escabeche. Serve the fish with the two sauces, the aubergine and the grilled lemon.

Tip: Not just a garnish, scoop out the flesh of the grilled lemon and enjoy.

Photography Credit: Harry Weir