For this recipe, make sure you have a pan big enough to cook your sole. As an alternative, you can also use the flat side of your barbecue. Get some nice large black soles of your fishmonger & fresh Dublin Bay prawns, the quality of your fish is extremely important. This dish is always a crowd pleaser in my restaurant. Serve it with new season boiled potatoes for a totally scrumptious dinner.
INGREDIENTS:
Black sole
Dublin Bay prawns (serve as many prawns as you want with each sole, there is no rule)
Peas (defrosted)
Baby onions
Capers
Salted Butter (softened)
White wine
Lemon
Salt & pepper
FIRST, THE SOLE:
Cook the soles in a large hot pan with vegetable oil
Cook on one side for a few minutes
Add some butter
Flip over when one side is golden brown
Cook for another couple of minutes
Place under the grill to finish cooking
NEXT, THE SAUCE:
While the soles are under the grill, start your sauce
Blanch the baby onions before hand in boiling water for a minute or two
When partly cooked, refresh them in cold water to stop the cooking
In a medium-hot pan, add vegetable oil & the peeled Dublin Bay prawns
Brown the prawns on one side
Flip over
Add peas, baby onions & capers (as much as you like, once again there are no rules, it’s all about balance)
Deglaze with a little bit of white wine (deglazing is a fancy word that means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits are where all the flavours are. This is called a fond).
Add in the softened butter
Stir to emulsify the sauce
Do not bring it to the boil
Squeeze in lemon juice
Check seasoning. Remember, it is crucial to always taste your sauce before you serve it. Add salt & pepper when needed, or a little more lemon juice if you wish.
FINALLY:
When the soles are cooked, plate them individually (remember to pre-heat your plates in the oven for a few seconds)
Add the prawns, peas, baby onions & sauce in the plates
Serve with new season boiled potatoes & a wedge of lemon
Enjoy, P
WINE PAIRING:
Sole is a fine fish with delicate flavour, it is here complemented by the sweetness of the peas & meaty body of the prawns all cooked in a buttery sauce. Therefore, I would personally pair it with a white wine that’s quite rich, but has a hint of minerality (you don’t want the wine to overpower the fish neither) a nice Pouilly Fuissé would be a great match. Produced from Chardonnay grapes, it is considered as the finest white wine of the Mâconnais, located in Southern Burgundy ( nothing to do with Pouilly Fumé,produced from Sauvignon blanc grapes and grown in the Loire Valley).
You can check out this useful link for more informations about Pouilly Fuissé or Burgundy wines in general:
Enjoy, Rebecca
The Pigeon Coop 