Pan Roasted Dover Sole with Crab Crushed Jersey Royals and Sauce Grenobloise
Pan-roasted Dover sole with crab, crushed Jersey Royals, and sauce Grenobloise. Light, buttery, and full of fresh spring flavour!
Ingredients
- 1 Dover sole, skinned and filleted
- 1 tbsp vegetable oil
- 250g Jersey royals
- 250g fresh white crab meat, picked
- 3 lemons, juiced
- 200g butter diced
- 25g capers
- 1 small bunch parsley, chopped
- 2 slices bread, cut into cubes and fried in butter
- 2 hard boiled eggs, chopped
Method
- Preheat the oven to 180C
- 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, add a knob of butter cook for a further 2 minutes.
- Meanwhile, place the potatoes into a saucepan of salted boiling water and boil for about 8 to 10 minutes until cooked, depending on size.
- Drain and return to the pan and crush lightly using a fork.
- To make the garnish fry the croutons in butter add the Jersey royals, capers, parsley, crab and egg.
- Return the frying pan used for the fish to the heat, then add the butter and cook until noisette, then add the lemon and heat through.
To serve –
- Place a spoonful of the potato in the centre of each plate and top with a fish spoon over sauce.
Ingredients
- 1 Dover sole, skinned and filleted
- 1 tbsp vegetable oil
- 250g Jersey royals
- 250g fresh white crab meat, picked
- 3 lemons, juiced
- 200g butter diced
- 25g capers
- 1 small bunch parsley, chopped
- 2 slices bread, cut into cubes and fried in butter
- 2 hard boiled eggs, chopped
Method
- Preheat the oven to 180C
- 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, add a knob of butter cook for a further 2 minutes.
- Meanwhile, place the potatoes into a saucepan of salted boiling water and boil for about 8 to 10 minutes until cooked, depending on size.
- Drain and return to the pan and crush lightly using a fork.
- To make the garnish fry the croutons in butter add the Jersey royals, capers, parsley, crab and egg.
- Return the frying pan used for the fish to the heat, then add the butter and cook until noisette, then add the lemon and heat through.
To serve –
- Place a spoonful of the potato in the centre of each plate and top with a fish spoon over sauce.
