Dover sole with pickled cucumber & soft egg, & shallot vinaigrette
Chef Matt Tebbutt embraces summer with a recipe for simply cooked seasonal fish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Plus salting
- Top and tail the cucumber then halve lengthways. Scrape out the seeds with a teaspoon. Slice thinly on an angle then put in a colander. Season generously with salt and leave for up to 1 hour to help them crisp up. Put the wine vinegar in a small pan. Add enough caster sugar to make a pleasantly sweet/sour taste, about 2 tbsp. Add the tarragon stalks and star anise and warm over a gentle heat until the sugar has dissolved. Rinse the cucumber, then put in a clean kitchen cloth and squeeze until no more liquid comes out. Put in a bowl and strain over the sugar/vinegar mix, then cool.
- To make the vinaigrette, mix the shallot and Dijon mustard with the garlic and white wine vinegar. Slowly whisk in the olive oil until emulsified.
- Cook the eggs in boiling water for 6 minutes, then lift out and cool in cold water. Peel the eggs and separate the white from the yolk. Chop up the whites quite finely and add to the vinaigrette, then break the yolks up and add to the dressing as well.
- To cook the fish, dust the fillets in the seasoned flour, shake off the excess and fry over a medium heat in a little olive oil for no more than 2 minutes. Turn the fish over and cook for a further minute, this time adding a small knob of butter to the pan. Baste the fish in the butter, add a squeeze of lemon and remove from the heat.
- To serve, mix the chopped tarragon leaves with the pickled cucumber, then spoon a small amount alongside the fish fillets and spoon over the dressing.
Per serving
631 kcalories, protein 41.4g, carbohydrate 10.1g, fat 47.4 g, saturated fat 10.3g, fibre 0.7g, salt 1.37 g
Recipe from olive magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/681648/
http://www.bbcgoodfood.com/recipes/681648/
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Ingredients
- 1 small or ½ large cucumber
- 100ml white wine vinegar
- golden caster sugar , to taste
- 1 star anise
- bunch tarragon , leaves and stalks separated, leaves chopped
- 8 Dover sole fillets
- 2 tbsp plain flour , seasoned
- 30g butter
- 1 lemon
FOR THE VINAIGRETTE
- 2 banana shallots or 4 ordinary, finely diced
- 1 tsp Dijon mustard
- 1 garlic clove , crushed
- 50ml white wine vinegar
- 150ml olive oil
- 2 eggs
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 15 mins
Plus saltingIngredients
- 1 small or ½ large cucumber
- 100ml white wine vinegar
- golden caster sugar , to taste
- 1 star anise
- bunch tarragon , leaves and stalks separated, leaves chopped
- 8 Dover sole fillets
- 2 tbsp plain flour , seasoned
- 30g butter
- 1 lemon
FOR THE VINAIGRETTE
- 2 banana shallots or 4 ordinary, finely diced
- 1 tsp Dijon mustard
- 1 garlic clove , crushed
- 50ml white wine vinegar
- 150ml olive oil
- 2 eggs
Per serving
631 kcalories, protein 41.4g, carbohydrate 10.1g, fat 47.4 g, saturated fat 10.3g, fibre 0.7g, salt 1.37 g
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