Dover Sole stuffed with Kale and Beaufort Cheese

This fish dish of Dover Sole stuffed with Kale and Beaufort Cheese from Richard Corrigan is a beautiful meal which featured on the menu in his restaurant. The finishing touch is black truffle!

Ingredients

2 fillets of Dover Sole
1 shallot – diced
20g salted butter
10g – very thinly sliced 30g kale
10g black truffle
5 small capers
Maldon sea salt and pepper – to season

Method

Print Recipe

Preheat the oven to 180 degrees.
Remove stems from kale and blanch the leaves in boiling salted water. Pat dry.
Add half the diced shallots with 10g of butter to a pan and allow to soften.
Finely chop the kale and add to the pan. Cook until soft and check seasoning.
Lightly flatten the fillets and gently season with Maldon sea salt.
Lightly butter a baking tray and lay one fillet down gently.
Place the kale on the fillet and lay the second fillet on top (like an envelope).
Sprinkle the remaining raw shallot over the sole and leftover butter.
Drizzle some water over the fish (to keep it moist) and place in the oven for 4.5
minutes at 180 degrees.
Add your thinly sliced cheese over the envelope and place back in the oven for 1-2
minutes until it melts over the sole and turn down to 160 degrees.
Rest in the oven for another minute and remove.
Gently add to plate and grate your black truffle over the fish.
Pour any juice from the baking tray around the fillet.
Finish with some small capers and enjoy!

Ingredients

2 fillets of Dover Sole
1 shallot – diced
20g salted butter
10g – very thinly sliced 30g kale
10g black truffle
5 small capers
Maldon sea salt and pepper – to season

Method

Preheat the oven to 180 degrees.
Remove stems from kale and blanch the leaves in boiling salted water. Pat dry.
Add half the diced shallots with 10g of butter to a pan and allow to soften.
Finely chop the kale and add to the pan. Cook until soft and check seasoning.
Lightly flatten the fillets and gently season with Maldon sea salt.
Lightly butter a baking tray and lay one fillet down gently.
Place the kale on the fillet and lay the second fillet on top (like an envelope).
Sprinkle the remaining raw shallot over the sole and leftover butter.
Drizzle some water over the fish (to keep it moist) and place in the oven for 4.5
minutes at 180 degrees.
Add your thinly sliced cheese over the envelope and place back in the oven for 1-2
minutes until it melts over the sole and turn down to 160 degrees.
Rest in the oven for another minute and remove.
Gently add to plate and grate your black truffle over the fish.
Pour any juice from the baking tray around the fillet.
Finish with some small capers and enjoy!