A delicious recipe by our Head Chef Paul Matthews, using Dover Sole from The Fish Shed!
2 fillets of Dover Sole (the Fish Shed will fillet fish for you if it isn't your thing)
1 knob of butter
1 tbsp Ca'del Carbonaio extra virgin olive oil
Small handful of each; fresh mint, basil, coriander and parsley
6 anchovy fillets
1tsp Brindisa caperberries
1/2 garlic clove, finely chopped
1/4 tsp of Halen Môn Smoky Dijon Mustard
Finely grated zest and juice of 1/4 lemon
8 tbsp Ca'del Carbonaio extra virgin olive oil
First make the salsa verde by roughly chopping a small handful of each of fresh mint, basil, coriander and parsley, 6 anchovy fillets, 1 tsp Brindisa caperberries and 5 gherkins.
Mix in ½ garlic clove, finely chopped, ¼ tsp of Halen Môn Smoky Dijon Mustard, the finely grated zest and juice of ¼ lemon and 8tbsp of your best extra virgin olive oil - Paul recommends Ca’del Carbonaio.
Take two fillets of Dover Sole. Heat a knob of butter and 1tsp of Ca’Del Carbonaio in an ovenproof pan over medium heat till sizzling, put in the fish skin side down and cook until the skin is crispy and golden (about two minutes).
Transfer to a 180C (160 fan) oven for a further 3-5 minutes just till the flesh turns opaque, then season and serve at once with the salsa verde.
Sole is great served with fresh Darts Farm kale and potatoes, simply steamed or boiled.
Paul's Favourite way to cook kale is to slice a couple of rashers of Darts Farm smoked streaky bacon into thin strips, sizzle gently till golden, then add chopped kale and toss over a good heat for 3-4 minutes till tender, seasoning well at the end.
A super exciting announcement!
We love reducing, reusing and recycling!