A classic flavour combination of garlic and ginger complements this dover sole dish fantastically, with the endive and samphire adding a salty, earthy bitterness that works perfectly against the buttery fish
Recipe courtesy of
2 medium size Dover soles, headless
120 ml of olive oil
10 ml of white wine vinegar
60 gr of samphire
4 cloves of garlic
10 gr of ginger
Sea salt to season
Flour to dust
2 yellow endives
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Remove the cores from the endives by cutting in half, separate the leaves one by one into a bowl.
Wash the samphire and dry it, chop it very fine.
Remove the skin of the lemon with the peeler, cut the skin as fine as possible and then toss with the samphire, add the lemon juice and half of olive oil, stir adding a pinch of salt.
Peel the garlic and ginger and cut in quarters.
Dust flour over both sides of the fish, heat up a large sauté pan, when hot add the remaining olive oil, reduce the temperature to medium and cook the fish one by one, to a golden colour on both sides, with the garlic and ginger on the pan too.
Remove the fish from the pan, let it rest for 5 mins.
Display the fish on a serving tray and pour over the samphire dressing over the top, serve with the leaves on the side.
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