Pan-roasted Jersey Dover sole with crushed Jersey Royals and sauce Grenoble

Ingredients

4 large Dover sole

Sauce Grenoble

100g gherkins

100g capers

100g caper berries

Lemon juice

Chopped chives

 

Crushed jersey royals

450g jersey royals

50g butter

Juice of a lemon

Salt

Chopped chives

Method

Dover soles:

Fillet the sole by running a sharp knife down either side of the sole back bone and gradually remove the fillets with gentle strokes of the knife remove all 4 fillet off both side of the fish. Neaten up the fillets by cutting any straggly pieces of skin off the fillets.
Lay one fillet of sole on a chopping board and you can see there is a thick end and a thin end to the fillets, place another fillet the other way on top of the first fillet but this time thick piece on top of the thin end replicate this until you have all 8 fillets stacked on top of each other. Secure the stack with cocktail sticks roll onto the flat side and trim the excess ends and cut in the middle to leave two nice sole stacks repeat this process for the other two fish and place into the fridge to relax.

Sauce Grenoble:

1.Chop the gherkins into smallish dice and mix with the caper’s add the lemon juice and chives and place to one side
Crushed jersey royals

Wash the jersey royals to remove any excess soil and place in a pan of salted water and gently bring them to a nice simmer until cooked

Once cooked remove the potatoes from the water and using a fork gently crush the potatoes

Add the lemon juice salt and chives and re cover the pan with a lid to keep warm

Cooking and serving:

Remove the sole stacks from the fridge and pre heat a sauté pan, add a little oil and place the sole stacks into the oil and gently cook until golden brown on one side at this point flip them over and place into a pre heated oven at 180 degrees

Place a metal ring into the centres of 4 bowl plates and into that place a good amount of the crushed jersey royals and remove the ring

Remove the sole from the oven and gently remove the sole stacks from the sauté pan and place on a chopping board. Place the sauté pan back onto the heat and add the caper and gherkin mix along with the extra butter. Adjust the seasoning with salt

Gently twist each cocktail stick and at the same time gently pull them out and sit the sole stacks on the potato’s rings

Spoon the sack Grenoble all over the sole stacks and garnish with pea shoots and the caper berries cut in half and serve