Dover Sole

BIN: Solea solea
Fr: Sole commune
GER: Seezunge
IT: Sogliola comune
ESP: Lenguado común
HR-SRB: Riba list
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Ingredients (serves 2):

1 x 700-800g whole dover sole
500g La Ratte potatoes
125g butter for the potatoes
80-100g butter for the fish
125 milk
Fresh nutmeg
Dash of lemon juice
Chopped parsley
Flour for dusting
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Recipe:

1. Prep and fillet the fish as shown in this reel. Wrap in cling film and let set in the fridge for minimum 1 hour.

2. For the purée, boil the potatoes (skin on) for 20-25 minutes and peel. Smash those, add warm milk, pass through a sieve, grate some nutmeg, season and finish with butter.

3. Dust the dover sole racks with flour and fry with oil over medium heat until golden. Set aside.

4. Discard the cooking oil, add the remaining butter and return the fish once the butter starts to foam. Baste until the butter turns brown or „noisette“. Remove the fish racks, deglaze with lemon juice, add parsley, plate and enjoy!