BBC

Dover sole and beer sabayon with seaweed and pommes noisettes

You'll need to find a specialist supplier for some of the ingredients in this recipe.

Ingredients

For the pommes noisettes
  • 50g/2oz butter

  • 1 tbsp olive oil

  • 1kg/2lb 2oz waxy potatoes, such as Charlotte or Anya potatoes, peeled, scooped into balls using a melon baller

  • 4 tbsp chopped sea purslane

  • salt and freshly ground black pepper

For the beer sabayon
For the Dover sole
For the seaweed and kale
  • 1kg/2lb 4oz sea beet leaves

  • 50g/2oz butter

  • vegetable oil, for frying

  • 200g/7oz serrated bladderwrack seaweed, leaves picked and finely sliced

  • 200g/7oz curly kale, leaves picked and finely sliced

  • 500g/1lb 2oz sea alexander, leaves discarded, ends trimmed, peeled

  • pinch salt

Preparation method

  1. For the pommes noisettes, preheat the oven to 200C/400F/Gas 6.

  2. Heat the butter and oil in a large frying pan over a medium to high heat. When the butter is foaming, add the potato balls, in batches, and fry for 4-5 minutes, stirring continuously, until pale golden-brown on all sides. Remove from the pan using a slotted spoon and transfer to a roasting tray. Repeat the process with the remaining batches of potato balls.

  3. When all of the potato balls have been fried, transfer them to the oven and roast for a further 5-8 minutes, or until golden-brown and tender.

  4. Remove the roasting tray from the oven and add the chopped sea purslane, stirring well. Season, to taste, with salt and freshly ground black pepper.

  5. For the beer sabayon, whisk the egg yolks with one third of the wheat beer in a heatproof bowl until well combined. Bring a little water to the boil in a pan.

  6. Reduce the heat until the water is simmering, then suspend the bowl over the water (do not allow the base of the bowl to touch the water).

  7. Continue to whisk the egg and beer mixture until it starts to thicken. Gradually add the remaining beer a little at a time and continue to whisk until thickened.

  8. Keep warm over a low heat until ready to serve.

  9. For the Dover sole, mix together the flour and paprika until well combined. Sprinkle the mixture onto a plate and season, to taste, with salt and freshly ground black pepper.

  10. Beat the eggs in a bowl.

  11. Dip the Dover sole fillets in the beaten egg, then dredge them in the seasoned flour mixture until coated.

  12. Heat the oil and the butter in a large frying pan over a high heat. When the butter is foaming, add the coated fish fillets and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through. Set aside on a warm plate.

  13. For the seaweed and kale, bring a large pan of salted water to the boil. Add the sea beet leaves and boil for 1-2 minutes, or until wilted. Drain well and refresh in cold water.

  14. Transfer the blanched sea beet leaves to a food processor and add half of the butter. Blend to a purée, adding a little of the cooking water, as necessary, to loosen the mixture.

  15. Strain the sea beet purée through a fine sieve into a clean pan. It can be reheated just before serving.

  16. Heat the oil in a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

  17. Pat the bladderwrack and kale dry using kitchen paper to removed any excess moisture.

  18. Carefully lower the bladderwrack and kale, in small batches, into the hot oil. Fry for 1-2 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt and keep warm. Repeat the process with the remaining bladderwrack and kale.

  19. Meanwhile, bring a pan of salted water to the boil, add the sea alexander and cook for 1-2 minutes, or until tender. Drain well and refresh in cold water.

  20. Heat the remaining butter in a frying pan over a medium heat. When the butter is foaming, add the blanched sea alexander and fry for 1-2 minutes, stirring regularly, until coated in the butter and warmed through.

  21. Just before serving, stir the lemon juice and chives into the beer sabayon until well combined. Season, to taste, with salt and freshly ground black pepper.

  22. To serve, place one fried fillet of Dover sole into the centre of each of eight serving plates. Spoon a portion of the pommes noisettes and a mixture of the seaweeds alongside each serving. Spoon over the beer sabayon.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 8

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