700g King Edward potatoes
2 Dover sole, around 350g
each, trimmed, skinned and heads removed
1tbsp plain flour, for dusting
Juice of ½ lemon
150g samphire, washed thoroughly
150g brown shrimps
Large pinch cayenne pepper
¼tsp pul biber (Aleppo pepper) flakes, plus extra for dusting
1½tbsp flat-leaf parsley,
1 unwaxed lemon, cut into
Preheat the oven to 200C/400F/Gas 6. Peel the potatoes, slice them very thinly with the mandolin and place in a bowl. Season with sea salt and black pepper.
Melt 20g of the ghee and coat the potatoes. Tightly pack the slices upright in 4 greased muffin tins and roast for 40-50 minutes.
When soft and golden, ease them out of the tin and on to a sheet of foil. Gently wrap them up, turn off the oven and place them back in to keep warm.
Season the fish with sea salt and black pepper and dust lightly with flour, tapping off any excess.
Heat 15g of the ghee in a large non-stick frying pan and fry the fish on a medium heat for about 3 minutes on each side. Look to see if the underside is golden before turning the fish over.
Using a spatula, check to see if the fillets lift off the bone. Squeeze over some lemon juice. Place on a warmed plate and leave to rest for a few minutes.
Begin easing each fillet away from the bone. Without turning the fish over, take hold of the bone at the head end and gently pull it from the underside fillets. There will be a little frill with some bones but these can easily be pulled away from the rounded sides of the fillets. Cover the fish lightly with foil to keep warm.
Blanch the samphire in a pan of boiling water for about 1 minute until just tender and drain.
Heat the remaining ghee in a small pan. Add the brown shrimps, cayenne and pul biber flakes and mix together to warm the shrimp. Stir in the parsley.
On each plate, place one wafered potato and 2 of the Dover sole fillets. Divide the shrimp and samphire over the sole and dust the plates with some of the extra pul biber flakes. Serve with 2 lemon wedges on each plate.