grilled dover sole
Fri, 10 October, 2014
⯆ JUMP TO RECIPE
Dover sole is at its most wonderful best when skinned and simply grilled with lashings of butter and a few capers.
Dover sole - queen of fish
If turbot is the king of fish, Dover sole surely must be the queen. It’s actually easier to cook than turbot, which is a big beast and there’s a quandary what to do with it – whole? Or quarters, bone in? Or fillet it and lose some of the flavour (and quite a bit of the flesh if it’s me who fillets it)?
How to best cook Dover sole?
With sole there’s no problem – simple grilled is the best, with some caper butter, and the best thing is you can’t really spoil it. Even slightly overcooked it will still be firm but delicate.
Many ways to skin a sole
I cook it skinned because they just look so great with the delicate flesh exposed, slightly scorched from all that butter, with capers dotted all over on a plate.
You can buy your fish skinned but skinning is actually dead easy – you cut off the long dorsal fins on both sides with a pair of scissors, make an incision in the skin at the tail end, insert the knife underneath to get purchase and then just pull it off with a piece of paper towel for a better grip.
You can cut heads off or not, just make sure you don’t cut off too much flesh – it's the plumpest close to the head.
You can leave the skin on
If you'd rather cook the sole with the skin on, no problem. Trim the fins as above and adjust the cooking time to about 6-7 minutes on each side, depending on the size of course.
Not all soles are the same
Do not try skinning lemon sole though – I tried once and I did eventually succeed, the experience bearing resemblance to pulling teeth with bare hands. When I told my fishmonger about it he fell into a tray of kippers, laughing. They share the name, those two fishes. They don’t succumb to the same treatment.
What makes a Dover sole the tastiest?
Butter, butter and more butter – the key to tasty grilled fish. That actually applies to lemon sole too – SKIN ON – and plaice, John Dory, flounder or brill. I melt butter in a small pan and brush the fish all over, then baste it again during the cooking.
Dover soles are like wine
And an interesting fact about Dovers – they need aging. Unlike most fish, those are the tastiest having lounged around in the fridge for a few days.
grilled dover soleServings: one fish per personTime: about 20 minutes
- one Dover sole per person (about 200g each are the best, and generally cheaper than the big ones)
- about 50g butter
- salt and pepper
- 2 tsp capers in brine, drained
- juice of half a lemon
1. To skin the fish, cut off the long dorsal fins on both sides with a pair of poultry or ordinary scissors. Make an incision in the skin at the tail end, insert the knife underneath to get purchase and grab the end of the skin with a piece of paper towel for a better grip. Pull towards the head, making sure no flesh sticks to the skin. Either cut the heads off or leave them on. You can also skin only the dark side or both.
2. Preheat the grill with a rack and melt the butter in a small pan on the hob. When the grill is hot, season both sides of the soles with salt and pepper and brush them generously with melted butter.
3. 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.
4. Turn up the heat under the remaining butter to get it foaming and add in the capers and lemon juice, then turn off the heat. Serve the soles with plenty of caper butter poured over and something simple like stir-fried green veg.