Fish of the month
Raymond Blanc's Chargrilled Dover Sole with Spiced Butter
Recipe copyright: Raymond Blanc 2017
Photograph copyright: David Griffen 2014.
What can be better than a beautifully grilled, fresh Dover sole that you know has been responsibly caught off the nearest coastline?
4 Dover soles (350-450g each), heads and dark skin removed, trimmed
Plain flour, for dusting
Sea salt and freshly ground black pepper
For the spiced butter
100g unsalted butter, at room temperature
5g medium-strength red chilli, deseeded and finely chopped
Half tsp smoked paprika
2 tsp lemon juice
The butter can be made a few days in advance and refrigerated or frozen
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).
Preheat the oven to 180C/Gas 4 and your griddle pan to full heat. Lightly dust the fish with flour and pat off the excess. Season lightly with sea salt and black pepper.
Lay the fish on the pre-heated griddle pan and cook, without moving, for 1 minute on each side. Lift into a lightly buttered baking tray and finish cooking in the oven for 8-10 minutes. Serve topped with the spiced butter.