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Dover Sole, Lemon Peel, Samphire & Endive
Dover Sole, Lemon Peel, Samphire & Endive
Seafood
Main
30 mins
Fish
Medium
Serves
4

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
Ingredients
  • 2 medium size Dover soles, headless
  • ½ lemon
  • 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  
Method
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Method
  1. Remove the cores from the endives by cutting in half, separate the leaves one by one into a bowl.
  2. Wash the samphire and dry it, chop it very fine.
  3. 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.
  4. Peel the garlic and ginger and cut in quarters.
  5. 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.
  6. Remove the fish from the pan, let it rest for 5 mins.
  7. Display the fish on a serving tray and pour over the samphire dressing over the top, serve with the leaves on the side.  

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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