Dover sole is possibly, along with turbot, the king of fish, prized for its firm texture and great flavour often called “black” sole in Scotland. It is traditionally served, whole, skinned, dusted in flour and cooked in butter with a squeeze of lemon – Sole Meuniere. For this recipe ask your fishmonger to fillet it for you.
A lovely summer dish as tomatoes and cucumbers are both in season in green houses all over the country! I love the freshness of this and the unexpected crunch after the unctuousness of the fish and tomato.
Half a cucumber
3 ripe tomatoes blanched, skinned quartered, and de seeded
3 dover soles filleted
A little plain flour for dusting
Tblsp chopped chives
Tblsp chopped chervil
1 tblsp olive oil
Salt and freshly ground black pepper
Tsp lemon juice
Recipe by Christopher Trotter.
Food photography by Caroline Trotter.