Roasted Dover Sole Grenobloise, New Season Potatoes, Warm Tartare Sauce
— Main by Head Chef Mark Budd, Bovey Castle Hotel & Spa
INGREDIENTS Makes 1 portion
Dover Sole Grenobloise
2 tbsp oil
500g Dover sole flour for dusting, seasoned with salt and pepper, to taste
100g butter, cubed 1 lemon (incl zest and 4 segments)
1 tsp lilliput (extra fine) capers small handful of fresh parsley, chopped
1 tsp brioche croutons
Warm Tartare Sauce 150ml cream
50ml white wine 200ml mayonnaise 50g diced shallots 50g diced courgettes 50g diced blanched carrots
50g diced capers
50g diced gherkin 10g diced dill salt and pepper, to taste
Potatoes small handful of seasonal new potatoes aromatics of choice (eg mint and lemon) large knob of butter pinch of sea salt
METHOD Dover Sole
1. Heat oil in a pan until hot.
2. Prepare sole by pulling lengthways to crack the spine.
3. Dust in seasoned flour and add the sole to the hot pan.
4. Once golden, flip the sole and keep cooking for around 5 minutes.
5. Use a cocktail stick to check cooking is complete – pierce the skin; if there is no resistance and the stick is clean, the sole is cooked.
6. Remove the sole from the pan and leave to rest for 2 minutes.
7. To the same pan, make the Grenobloise by adding cubed butter and let it foam. Cook the butter until it is nutty brown (beurre noisette). Add lemon zest, lemon segment, lilliput capers, parsley, and brioche croutons.
8. Decant the Grenobloise into a jug for serving.
Warm Tartare Sauce
1. Warm through the cream with the white wine.
2. Add mayonnaise, stir through all of the diced ingredients and season to taste.
Potatoes
1. Take a small handful of seasonal new potatoes and wash. 2. Boil the potatoes in a pan of water with aromatics until soft.
3. Strain the water and finish the potatoes by adding a knob of butter and pinch of sea salt.
TO SERVE
1. Place the Dover sole on a warm plate, accompanied by a jug of Grenobloise, a bowl of the new potatoes and warm tartare sauce.
Preparation time: 15 minutes Cooking time: 10 minutes