Recipe from Chef Peter

Hi All,

Head Chef, Peter Bohannon's recipe for Dover Sole, if you want to try it at home

Lightly Poached Paupiette of Dover Sole
With Classic Hollandaise Sauce
Served with warm Marsh Samphire and Caper Salad


Hollandaise Sauce

4 peppercorns
2 tablespoons malt vinegar
1 bay leaf
4 fresh egg yolks
2 tablespoons pasteurised egg yolks
500 g clarified butter
Half a lemon
Good pinch of cayenne pepper
Good pinch of salt

Method

Put peppercorns, vinegar and bay leaf in sauce pan and reduce by 2 thirds
Put all egg yolks into a liquidizer and turn on for a minute
Pour in reduction
Then slowly pour in clarified butter
Finish the sauce with a squeeze of the lemon, cayenne pepper and salt

Making the sauce this way will give you a very good consistency and take a lot of the hard work of whisking out of the sauce. You can now set aside covered in a warm place ready for serving and continue with the rest of the dish.

Poached Paupiette of Dover sole

1 14/16oz Dover Sole skinned both sides
4 cocktail sticks

Method

To fillet the Sole find the back bone just behind head and run the knife from head to tail on one side of the back bone gently pulling the fillet to one side exposing the back bone. Then with the knife touching rib bones run the knife head to tail easing the fillet away from the fish. Repeat this on the other side of the back bone, you will end up with 2 fillets, turn the fish over and repeat. Roll each fillet up and hold together with a cocktail stick in each fillet, this will stop the fillet from unfolding when poaching. Place the fillets in simmering water just covering the fillets, do not allow the water to boil as this will over cook the fillets and will make the fish tough when eating. Cook for 4 to 6 mins depending on the thickness of the fillets. Lift out of the water into a strainer and allow excess water to drain off.

Samphire and Caper Salad

250 g Marsh Samphire
1oz Capers
4 sprigs curly parsley chopped
50 g unsalted butter
100 ml white wine

Method

Wash Samphire and allow to drain.
Rinse Capers and allow to drain
Drop Samphire into boiling water for 1 minute, lift out and drain excess water.
With half of the butter pan fry the capers briefly then add the white wine this will reduce quickly, once half has gone add samphire the rest of the butter and chopped parsley, toss lightly for 30 seconds.

The dish is now ready to assemble, place 3 quenelles of the hollandaise sauce around the plate and quickly run a spoon through it, place each fillet of the Dover sole next to the hollandaise sauce towards the centre of the plate, and finally place the samphire and caper salad in the centre of the plate spooning over the sauce from the pan it was cooked in. Dish is now ready to eat and enjoy!!