Well we promised you some foodie highlights from our European adventures, and though we’re firmly ensconced in Sancerre now, there is a stand out gastronomic delight from our time in the UK.
Sarah and I went to Rick Stein’s restaurant in Winchester, and dined on Dover Sole!
Dover Sole is not a fish we have in New Zealand, but we do have several varieties of flat fish.
- Lemon Sole
- New Zealand Sole
- Sand Flounder
- Yellow Belly Flounder
- Brill
- Turbot
A good freshly caught flat fish needs little in the way of fancy ingredients, just a little butter, lemon juice and parsley to whip up into a sauce and you’re away.
- Wash and dry your flat fish fillets and season both sides with salt and white pepper.
- Place some flour on a plate and season it with a little more salt and white pepper.
- Coat the fillets in the flour and shake off the excess.
- Heat some butter in a large nonstick pan over a medium-high heat. Cook the flat fish fillets until lightly golden on each side, about 3 minutes.
- Place the fillets on a baking sheet and keep them in a warm oven while you make your buttery sauce.
- Wipe the pan clean and place over a medium heat. Add 12 tablespoons of butter to the pan and let it melt, foam, subside, begin to bubble again, and turn a nutty brown. At this stage remove from the heat and carefully add the lemon juice (the butter will spatter when you add this so do take care), parsley and a little more salt and white pepper to taste.
- Serve the fillets on warm plates and spoon some of the delicious buttery sauce over each one.
This makes enough sauce for 6 fillets.
Serve the fish with baby new potatoes, peas and Fairbourne Hand-Picked Marlborough Sauvignon Blanc… Delicious!
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