Head Chef Chris McQuitty
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You will need the following to feed two people:
- 2 lemon sole fillets, 6-8oz each, skinned
- 200g Jersey Royals, cooked and sliced
- 200g garden peas
- 100ml double cream
- 1 lemon
- 50g samphire
- 50g sea aster
- 25g monks’ beard
Local Dover sole
This is the recipe for my pan fried Dover sole fillet with pea puree and sea vegetables. It’s a typically summery dish, it uses ingredients all sourced from within 20 minutes’ drive from the Salthouse. The Sole I sourced is from Felixstowe ferry, being good friends with the supplier there has given us essentially first refusal on anything local which is available and is a key element to keeping our specials board fresh and vibrant. We also have sourced some sea vegetables from a local forager.
Start off with your fish – you could use plaice, or lemon sole for this same purpose – filleted and the skin removed. If the size is ample for one portion keep it whole. You can pan fry this as we have in a non-stick pan with a little oil or grill it, whichever you prefer.
We have made some pea puree by boiling the cream, blanching 150g of the peas in boiling salted water and blending them with a little salt and lemon juice. We then sliced and sautéed the potatoes in butter, added some lemon juice once coloured and blanched the rest of the peas and the sea vegetables in boiling water and tossed them in with the potatoes.
Enjoy!
