SOLE COLBERT
Serves 4
4 x 340g slip soles small dover soles)
Seasoned flour
1 egg, beaten
Dried white breadcrumbs
Oil for deep-frying
110g maître d’hotel butter
Lemon wedges
? Skin and trim the soles, leaving on the heads. Using a small sharp knife, make a cut on the side of the fish that had the black skin on, down the centre through the flesh to the backbone. Working from the centre of the fish, raise the fillets, loosening them with a knife, and snip the bone just below the head and above the tail.
? Dip the soles in seasoned flour, shaking away any excess. Brush with egg and coat with breadcrumbs, pressing them on firmly. Be sure to egg-and-crumb the underside of the raised fillets.
? Heat the oil in a deep-fryer until a cube of bread browns in 30 seconds. Fry the soles one at a time until a good golden-brown, holding the fish down with a fish slice to prevent them from curling up. Drain well on absorbent paper.
? Allow the fish to settle for 1-2 minutes. Then carefully pull out the backbone, cutting round the breadcrumb coating to prevent too much of it being pulled off.
? Fill the cavity with slices of maître d’hotel butter. Serve immediately, garnished with lemon wedges.
PAN FRIED HALIBUT WITH PUTTANESCA STYLE DRESSING
Serves 4
4 Halibut Steaks
3 tablespoons plain flour seasoned with salt and pepper
25g butter
1 tablespoon olive oil
For the dressing
4 red peppers, grilled, seeded and skins removed
2 tablespoons extra virgin olive oil
225g cherry tomatoes, halved
12 pitted Kalamata olives
2 tablespoons capers, drained and roughly chopped
2 tablespoons shredded basil
Salt and freshly ground black pepper
? Prepare the dressing. Thickly slice the red peppers. Heat the olive oil in a pan and add the tomatoes. Cook over a low heat for 2-3 minutes or until they begin to soften, stir in the peppers, olives, capers and basil, warm through and season to taste
? Roll the Halibut steaks in seasoned flour. Heat the butter and olive oil together in a large frying pan until the butter stops sizzling, add the fish and pan fry for 3-5 minutes on each side or until the fish is cooked; it will look opaque and be firm to touch and golden brown.(For a lighter option brush the Halibut with a little olive oil, season and grill for 2-3 minutes on each side)
? Arrange the fish on a large platter, and spoon the dressing over the top to serve
FLAT FISH WITH PARSLEY & SHRIMP STUFFING
Serves 2
2 Megrim, Torbay Sole or Dover sole, each about 450g (1lb), skinned,
heads removed and trimmed
25g (1oz) butter
55g (3oz) Brown Shrimp
2 teaspoons chopped Parsley
Salt and freshly ground pepper
? Heat the oven to 200C/400F/Gas mark 6. Working on the dark skinned side of the fillet, make an incision straight down the back of the fish until you hit the bone. Lift the fillets as if quarter-cross filleting, but leaving the fillets attached to the frill, just so they have been ‘turned back’.
? Transfer to a foil-lined baking sheet. Meanwhile, soften the butter in a bowl, and add the parsley, and mix together, spread along the Dover sole’s bone, and then spoon the brown shrimp.
? Close the envelope around the shrimp, Season to taste with salt and pepper.
? Bake in the oven for 10-12 minutes until the fish fillets are opaque. Serve immediately.
SIMPLY STEAMED PLAICE WITH GINGER, CHILLI AND SPRING ONION
Serves 2
2 X double plaice fillets
A little melted butter
5cm piece root ginger, peeled and cut into fine julienne strips
1 large red chilli, de-seeded and cut into julienne strips
2 spring onions, cut into fine julienne strips
For the dressing
Juice of ½ lime
½ tsp palm sugar
Splash of rice vinegar
Soy sauce and sesame oil
To serve
Sprigs of coriander
Lime wedges
? Arrange the plaice on a piece of lightly oiled kitchen foil.
? Place the foil inside a bamboo steamer and brush the fish with the melted butter.
? Sprinkle the julienne of root ginger, chilli and spring onions over the top. Cover with the lid and steam for 4 to 5 minutes until the fish is just cooked and the vegetables soft. The fish is cooked when it has lost its translucency.
? Whisk together the dressing. Lift the fish onto a serving dish and drizzle with the dressing to serve. Serve with noodles or blanched seaweed or vegetable spaghetti.
