Valentine Warner's dover sole with salmoriglio
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 900g whole Dover sole, gutted and skinned
- 1 tbsp plain flour
- 15g sunflower oil
salmoriglio
- 40g marjoram
- 4 tbsp virgin olive oil
- ½ lemon, juiced
Method
- STEP 1
Heat the oven to 220c/fan 200c/gas 7. To make the salmoriglio, strip the marjoram leaves from the stem and finely chop. Put into a small bowl and stir in the olive oil, lemon juice and salt.
- STEP 2
Heat a large, ovenproof non-stick frying pan over a high heat. Dust the dover sole on both sides with seasoned flour. Pour the oil onto a dinner plate and dip the sole on both sides until lightly coated. This ensures that only the oil needed is taken into the pan.
- STEP 3
Put the sole in the hot pan and fry hard on one side for 2-3 minutes until well browned. Carefully turn over and transfer directly into the oven. Cook for about 6 minutes then remove – use oven gloves as the handle will be extremely hot – and see whether it is ready. Test the sole by pulling at the skirt – it should come away with only the faintest resistance.
- STEP 4
Lift the fish gently onto a large warmed platter. Stir the salmoriglio, spoon over the fish and serve.