- 2 Fillets of Dover Sole
- 1tsp of Plain flour
- 125g Unsalted butter
- 1 Large Maris Piper (or any waxy potato)
- 2 Little gem lettuces half and washed
- Couple sprigs of thyme
- 1 small bunch of parsley
- 1/2 a lemon
- Salt and pepper
FOR THE POTATO ROSTI:
- Preheat your oven to 170°C, then line a loaf tin or baking tray with some baking parchment.
- Peel and grate the potato, place in to a cloth and squeeze out the excess liquid.
- Mix the potato and 15g of the butter (melted), with a couple sprigs of chopped thyme, salt and pepper. Then pack tightly into the tray or tin, So it’s roughly 2cm thick.
- Place in to a preheated oven for about 10-15 minutes until golden brown.
- Remove the Rosti from the oven, turn it over so the under side is now the top side and cook for a further 10 minutes.
- Lightly dust your Dover Sole fillets in seasoned flour.
- Place a large nonstick frying pan on a medium-high heat, add 10g of butter and a splash of oil. When the butter is foaming, place the Dover sole in the pan with a small amount of pressure with the little gem cut side down. Cook for 2 minutes flip then cook for a further 1 minute (off the bone timings). If the fish is on the bone cook for around 3-4 minutes a side, in both cases you want it to be golden brown in appearance.
- Leave the fish to rest on your serving dish or plate with the lettuce.
- For the beurre noisette (brown butter sauce) add 100g of the butter to your Dover sole pan at a high heat, simmer and swirl till nut brown. When the beurre noisette has a nutty aroma remove from heat, squeeze in half a lemon and add the chopped parsley.
- Cover your fillets in the sauce, plate the potato rosti along side your caramelised lettuce.