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The Upper Scale show you how to grill a Dover sole very simply. Let's take the fear out of cooking fish. Fish does not have to be expensive or difficult to.
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Grilled Dover Sole 4 Dover sole (skinned if preferred, each weighing about 10 oz) 1 tablespoon lemon juice Freshly ground white or black pepper 2 oz clarified butter 1 tablespoon parsley (very finely chopped) 4 lemon wedges Wash the fish and pat dry with kitchen paper. Heat the grill and oil the grill rack.
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Step 1. Making the chilli butter: Mix together the butter, finely chopped chilli, paprika and lemon juice. Taste and adjust seasoning. Lay out a square of cling film and top with the mixed butter. Wrap and shape the butter in the cling film to form a sausage and tie up each end. Place in the fridge for 30 minutes to harden or keep in the freezer.
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Dover sole is a versatile fish that can be cooked whole or as fillets, either grilled, fried or poached. It's traditionally cooked on the bone, with the upper skin stripped off prior to cooking.
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Method. Cut the dover sole into 4 fillets, coat the sole in seasoned flour, dust off any excess. Heat a large non stick pan, add the oil, cook the fish for 1 to 2 minutes until golden, flip over and repeat, pop onto a warm plate. In the same pan add the butter, cook until nut brown, strain through a muslin cloth, add the lemon and parsley.
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Once hot, lower the heat slightly. Using a small, horseshoe-shape whisk, gradually whisk in the 75g chilled butter, a few pieces at a time, until the sauce is smooth and thick. Taste and season with a little salt and some pepper, then stir in most of the capers, parsley and the lemon pieces. Remove from the heat.
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Method. Pre heat the grill to maximum. Brush the white side of the fish with a little melted butter then lay onto your grill pan. Brush the top of the fish with melted butter and season with salt and pepper. Place under the grill and grill for about 10-12 minutes brushing every so often with a little more melted butter so the Dover sole takes.
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Then dip the Dover Sole in the Buttermilk Wash; next dust the fish with flour, be sure to coat well. Step 4 - Once oil is hot place the Dover in the hot oil and cook till the bottom side is brown.
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4. Place the fish under the grill and cook for 4-5 minutes on each side (depending how large they are), brushing again with butter at least once halfway through. 5. Turn up the heat under the remaining butter to get it foaming and add in the capers and lemon juice; let it bubble up then turn off the heat. 6.
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Method. Rub the fish with olive oil and salt, then grill over the fire for 6 minutes on either side, stoke the fire with fresh rosemary to generate some smoke and scent it. Melt the butter in a pan on the side of the grill, add the samphire and a squeeze of lemon, and when the fish is ready, simply spoon it over the fish.
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4 Dover soles, each about 500g, black skin removed Flour, for dusting Olive oil, for coating. for the béarnaise sauce. 3tbsp white wine vinegar 1 small shallot, chopped
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Brush the top of the fish with melted butter and season with salt and pepper. Place under the grill and grill for about 10-12 minutes brushing every so often with a little more melted butter so the Dover sole. Dover sole. The common sole, Dover sole, or black sole (Solea solea) is a species of flatfish in the family Soleidae.
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Grill the fish: Place the dover sole on the preheated grill, skin-side down, and cook for about 3-4 minutes per side. Avoid flipping the fish too early to prevent sticking or breaking. The fish is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
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Heat the grill to high. Brush each side of the fish with melted butter, then dip in seasoned flour, shaking off the excess. Cut the cucumber into half-moon slices. Set aside. 2. Arrange the sole on an oiled grill pan and cook under the grill (about 10-15cm away from the heat) for about 4min. Turn over and grill for another 3-4min until the.
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Method. Preheat the grill to medium. Slash the fish diagonally a few times on both sides. Rub with the oil, peppercorns and some salt. Grill for 3-4 minutes on 2 baking trays, turning halfway, until cooked through. Combine all the relish ingredients together in a bowl.
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Add a couple of tablespoons of olive oil to the cast iron skillet and let it heat up. Gently add the fillet and let it cook for one to four minutes, depending on the thickness of the fish. Our fish was extremely thin so we cooked it one minute each side. If your sole is thicker, you may have to do a 3-4 minutes.