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Pan roast Dover Sole with crab crushed Jersey Royals and sauce Grenoble


2 x 500g/1lb Dover soles, skinned and filleted

1 tbsp vegetable oil

250g/9oz jersey royals

250g/9oz fresh white crab meat, picked

3 lemons, juiced

200g/7oz butter

110g/4oz caper berries

110g/4oz gherkins, finely diced

2 tbsp chives, chopped

1 bunch jersey asparagus

1 punnet baby pea shoots

1 punnet baby basil

1 handful croutons

asparagus tips

Pan roast Dover Sole with crab crushed Jersey Royals and sauce Grenoble
Difficulty: medium
Serves: 2


  • Preheat the oven to 180C/350F/Gas 4.
  • Place all the fillets of sole on top of each other, with the first fillet facing one way then the other facing the other way like building a sole wall – so you have an 8 fillet high wall.
  • Skewer the sole fillets together with 6 cocktail sticks and trim off the ends then cut the stacked fillets neatly in half.
  • Heat a non-stick frying pan until hot, add a few drops of the vegetable oil and place the sole fillets in and colour on one side.
  • Once the side is golden brown, flip over and place on a tray in the oven for 4 minutes.
  • Meanwhile, place the potatoes into a saucepan of salted boiling water and boil for about 5 minutes until cooked – depending on size.
  • Drain and return to the pan and crush lightly using a fork then add the crab meat, a squeeze of the lemon juice and mix well.
  • Check the seasoning then keep warm.
  • Return the frying pan used for the fish to the heat, then add the butter and cook until noisette, then add the caper berries and gherkins and heat through.
  • Add the chopped chives and the juice from 2 of the lemons.
  • Remove the sole from the oven and gently twist out the cocktail sticks then squeeze over the remaining lemon juice.
  • Bring a pan of salted water to the boil, then drop the asparagus in and boil for 10 seconds then drain.


To serve –

  • Place a spoonful of the potato into a metal ring in the centre of each plate and top with a stack of Dover sole.


  • Spoon the caper berry and gherkin butter over and around the fish, then scatter the cress and croutons around the plate.
  • Top the sole with 3 pieces of asparagus and serve straight away.