Supper recipe for you to try

Hi here is a quick and simple recipe for you to try at home over valentines week end, hope to see you soon in the restaurant where you can sample some more of our delicious recipes!!

This recipe is for 2 people, depending on your appetites but could be a very nice starter to your meal for 4 people maybe without the mash.

Sand dabs are rarely used by some chefs on their menus, preferred by plaice, lemon sole and other flat fish. In my opinion this is a shame as they are wildly available and are a great alternative to their cousins. They are very tasty and inexpensive. I hope you will see my point when you try this recipe.

Grilled Local Sand Dabs with Caper and Dill Butter Served With a Wholegrain Mustard Mash

Ingredients


4 x 300/400grms Sand Dabs Gutted Gilled and Cleaned
100grms x Salted Butter
300/400grms pp x Potatoes
12 x Sprigs of Dill
½ x Bunch of Chopped Parsley
100grms x Capers
150grms x Salted Butter
1 x Cup of Flour
¼ x Cup of milk
2 x Table spoons of Olive Oil
1 x Table Spoon of Wholegrain Mustard
Pinch of each Salt and Pepper


Method


For the Potatoes

From cold water boil the potatoes for 20/25 minutes, drain in a colander and place this over the hot sauce pan, the extra heat will dry the potatoes out nicely. Place the potatoes in a bowl with 50grms of the butter, salt, pepper and the wholegrain mustard and the milk. Mash or beat in all ingredients until smooth. The chopped parsley should only be added just before serving; this will keep the parsley from discolouring and will have a much fresher taste.

For the Fish

Lightly dust the dark side of the each fish shaking off any excess flour and place on a greased baking tray, flour side down. Brush the fish with the olive oil and place under a medium to hot pre-heated grill for 8/10 minutes. Lift each fish off the tray and arrange on a plate head to tail.

For the sauce

This should take no more than 30/45 seconds. Heat a frying pan up on a medium to high heat, add the remaining butter cut into small cubes to the pan, gently shaking the pan without lifting off the heat until the butter starts boiling and turning a nutty brown colour, throw in the capers and remove from the heat, sprinkle in the chopped dill and mix together. Spoon the sauce equally over the dabs and immediately serve with the mash………..Enjoy!!