Fish of the month


Steamed dover sole with pickled grape, roast garlic and parsley dressing

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Steaming the fillets in a little wine and stock produces a small amount of tasty fish essence to add to the dressing. The pickled grapes are a lovely addition to my twist on the classic sole varonique. For a perfect lunch, serve this dish with a bowl of hot new potatoes and a simple salad of dressed peppery leaves, such as rocket or watercress.


Cooking time   360
Fish type   White flat fish
Serves   4

Ingredients

4 Dover soles, 350-400g each, filleted and skinned
50g unsalted butter
1 shallot, peeled and chopped
50ml roast fish stock
50ml white wine
Cornish sea salt and freshly ground black pepper
Dressing
20 pickled grapes
2 tsp roasted garlic puree
30ml good-quality white wine or champagne vinegar
150ml extra virgin olive oil
4 tsp chopped parsley
To finish
4 roasted garlic cloves
Roast fish stock
Makes about 500ml
1kg turbot, brill or sole bones, washed and all blood removed
water to cover
Pickled grapes
40 grapes (red or green or a combination)
50ml white wine
50ml white wine vinegar
50ml water
50g caster sugar
pinch of sea salt
1 garlic clove, peeled and crushed

Preparation

Pickled grapes: Wash the grapes, pat dry and put into a clean container. Put the rest of the ingredients in a saucepan. Bring to a simmer and simmer for 2 minutes, then pour over the grapes, making sure they are covered. Allow to cool, then seal and leave for at least 12 hours before using. Stored in a sterilised jar in the fridge, these pickled grapes will keep for 3 months. Roasted garlic puree: Blitz the garlic pulp in a small blender until smooth. You can store the puree in a small jar covered with a thin film of olive oil in the fridge for up to a month. For the dressing: Slice the pickled grapes. Whisk the roasted garlic puree and wine vinegar together in a bowl and then gradually whisk in the extra virgin olive oil. Add the chopped parsley, sliced grapes and some salt. Season the fish fillets with salt and pepper. Put the butter, shallot, fish stock and wine white in a pan (with a tight-fitting lid) over a medium heat. Bring to the boil and boil for 1 minute, then add the seasoned fish fillets and cover with the lid. Check after 3 minutes. The fish should be cooked, but if the fillets are still a little underdone, simply remove the pan from the heat, keeping the lid on, and keep checking after every minute. While the fish is cooking, gently warm the pickled grape, garlic and parsley dressing to tease out all the flavours. When the fish is ready, transfer it to warmed plates. Pour the cooking liquor into the dressing and then spoon over the fish. Add the roasted garlic cloves. Serve immediately.

Cooking

Roast fish stock: Preheat your oven to 200c/Gas 6. Line a roasting tray with silicone paper and lay the fish bones on it. Roast for 30 minutes, then turn the bones and roast for another 10 minutes. Transfer the roasted bones to a stockpot and pour on enough water to cover. Bring to a simmer over a medium heat and skim off any impurities from the surface. Simmer for 30 minutes, then take off the heat and strain through a sieve into another pan. Bring the stock back to a simmer and reduce by half. Remove the heat and allow to cool. The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months. Roasted garlic cloves You can roast cloves individually on a baking tray at 200c/Gas 6 for 15-20 minutes to use as a garnish.