Breaded Dover Sole with Velouté Recipe

Main
medium
2
2 hours 30 minutes

PT2H30M

Shaun Rankin serves Dover sole with a scallop velouté and sea vegetables in this luxurious recipe. To complement the crunchy texture of the breaded fish, the chef finishes the dish with creamy mashed potato and a vibrant parsley oil.

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Ingredients

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Dover sole

4 Dover sole fillets
10g of flour
1 egg, beaten
10g of Panko breadcrumbs
salt

Scallop velouté

1/2 white onion, finely chopped
1/2 bulb of fennel, finely chopped
1 celery stick, finely chopped
1/2 leek, finely chopped
1 tbsp of olive oil
2 dill stalks
25ml of Pernod
100ml of white wine
500ml of fish stock
100g of scallop skirt
250ml of double cream
1 tsp ground white pepper
6 mussels
10g of brown shrimp

Parsley oil

250ml of flat-leaf parsley, picked and blanched
125ml of olive oil

Mashed potato

165g of potatoes, peeled and cut into quarters
40g of unsalted butter
40g of whole milk
salt

Charred leeks

2 baby leeks
olive oil
sea salt

Sea vegetables

2g of sea purslane
2g of rock samphire
4g of salty finger leaf
2 tsp shallots, finely chopped
10g of fennel, diced

To serve

2g of fennel cress
2 tsp chives, finely chopped

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Chamber sealer
Vacuum bags
Water bath
Piping bags
Deep-fryer
Cheesecloth
Mouli or potato ricer

Preheat a water bath to 60°C

To begin, place one small and one large Dover sole fillet together, ensuring they are top and tail (the narrow end of one fillet is against the thicker part of the other fillet)

4 Dover sole fillets

Place in a large vacuum bag and seal in a chamber sealer. Repeat this process with the remaining fillets, seal in a separate vacuum bag and cook in the water bath for 30 minutes

Once cooked, place the vacuum bags in iced water and chill until the fillets have set together

To make the scallop velouté, sweat the vegetables and dill in a heavy-based pan with a drizzle of olive oil

2 dill stalks
1/2 white onion, finely chopped
1/2 bulb of fennel, finely chopped
1 celery stick, finely chopped
1/2 leek, finely chopped
1 tbsp of olive oil

Heat the Pernod in a flambé pan and use a long-stemmed lighter to ignite the alcohol fumes. Cook until the flames have disappeared. If using a gas burner, make sure you remove the pan from the hob before flambéing

25ml of Pernod

Add the flambéed Pernod to the vegetables along with the white wine and simmer until the liquid has reduced by half

100ml of white wine

Add the fish stock and scallop skirts to the saucepan, bring to the boil and reduce the liquid by three quarters. Pour in the cream, simmer for a further 5 minutes then season with pepper and remove from the heat

500ml of fish stock
100g of scallop skirt
250ml of double cream

To make the parsley oil, add the olive oil and parsley to a blender and blitz to a purée. Place the mixture in a cheesecloth, hang over a bowl and allow the liquid to drip until all the oil has been strained through

125ml of olive oil
250ml of flat-leaf parsley, picked and blanched

For the mashed potato, place the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and simmer until soft but not overcooked, the potatoes should still hold their shape

165g of potatoes, peeled and cut into quarters
salt

Drain the potatoes and leave to steam for about 10 minutes so that any excess water evaporates. Pass them through a mouli or potato ricer and fold in the butter and milk. Season to taste and place in a piping bag

40g of whole milk
40g of unsalted butter

Slice the baby leeks in half and heat in a hot pan until slightly charred. Finish with a sprinkle of salt and a drizzle of olive oil

2 baby leeks
olive oil
sea salt

In a medium saucepan, sweat the fennel over a medium heat until just cooked. Add the shallots and sea vegetables and keep warm

2g of sea purslane
2g of rock samphire
4g of salty finger leaf
2 tsp shallots, finely chopped
10g of fennel, diced

Stir the mussels and shrimp into the velouté and warm gently for 5 minutes, or until the mussels have opened and the shrimp are cooked. Discard the mussel shells

6 mussels
10g of brown shrimp

Preheat a deep-fryer to 160°C

Coat the sole fillets in seasoned flour then gently shake off any excess flour. Dip the fillets into the egg wash and then the Panko breadcrumbs, ensuring the fish is coated evenly

10g of flour
1 egg, beaten
10g of Panko breadcrumbs

Carefully deep-fry until golden and crisp on both sides. Drain the fillets on kitchen paper and set aside until ready to serve

To serve, pipe the mash into bowls, forming round mounds. Add the velouté and mussels to one side of the piped mash

Place the crispy Dover sole over the mash, followed by the charred leeks and fennel cress. Finish with a drizzle of parsley oil and a sprinkle of chopped chives