Chargrilled Dover sole, spiced butter
Recipe from Kitchen Secrets by Raymond Blanc.
What can be better than a beautifully grilled, very fresh Dover sole that you know has been responsibly caught off the nearest coastline? Top with a chilli and smoked paprika butter and serve with some seasonal vegetables and you will have a superb meal. Of course, sole is expensive, but you could use sustainable plaice, lemon sole or megrim instead. And if you don’t fancy the chilli, flavour the butter with crushed garlic, chopped parsley or chopped anchovies instead.
Preparation: 15 mins, plus 30 minutes chilling.
Cooking: 10 mins.
Special equipment: Griddle pan or barbecue.
|4 dover soles||Heads and dark skin removed, trimmed|
|Plain flour, for dusting|
|1 pinch||Sea salt|
|1 pinch||Freshly ground black pepper|
|For the spiced butter|
|100g||Unsalted butter, at room temperature|
|5g||Medium-strength red chilli, deseeded and finely chopped|
|1/2 tsp||Smoked paprika|
|2 tsp||Lemon juice|
Ask your fishmonger to remove the dark skin from the fish for you. The butter can be made a few days in advance and refrigerated or frozen.
To make the spiced butter
Mix together the butter, chilli, paprika and lemon juice. Taste and adjust the spice if necessary. Scoop the butter onto a sheet of cling film and wrap in the film, forming the butter into a sausage shape. Twist the ends of the cling film to secure. Place in the fridge for 30 minutes to firm up (or freeze).
To prepare the fish
An hour before cooking, take your fish from the fridge and firmly pat dry with a cloth or kitchen paper1. Preheat the oven to 180°C/Gas 4 and your griddle pan to full heat2. Lightly dust the fish with flour and pat off the excess3. Season lightly with sea salt and black pepper.
To cook the fish
Lay the fish on the grill or barbecue and cook, without moving, for 1 minute on each side4. Lift into a lightly buttered baking tray and finish cooking in the oven for 8–10 minutes. Serve topped with the spiced butter.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.