Home » Food » Grilled Dover sole with red rice, kale and crispy pancetta

Grilled Dover sole with red rice, kale and crispy pancetta

SERVES 2

Ingredients

130g red rice, available to
buy in supermarkets

2tbsp extra virgin olive oil

1tbsp saba or vincotto

100g pancetta rashers

40g shallots, finely chopped

125g curly kale, trimmed and hard stems removed

2 Dover sole, around 350g each, trimmed, skinned and heads removed

1tbsp plain flour, for dusting

30g clarified butter or ghee, melted

2tbsp pine nuts, toasted

Method

Soak the rice for 30 minutes in a bowl of salted water. Drain and place in a medium-sized saucepan with 350ml cold water and 1 tablespoon of the oil. Bring to the boil, reduce the heat then half cover the saucepan with a lid and allow to cook for 15 minutes. Cover the saucepan completely with its lid and cook for a further 15-20 minutes, topping up the water if necessary.

When the rice is tender, turn off the heat, add the saba or vincotto, season with sea salt and set aside, keeping the lid on the pan.

Cut the pancetta into 2cm pieces and put in a cold frying pan with a little oil. As it heats up, stir continuously until just crispy. Remove from the pan and set aside, leaving any oil in the pan.

Add the rest of the oil to the frying pan and cook the shallots over a medium heat for about 4 minutes until just softened but not coloured. Add the kale, stir well and cover for 1 minute.

Remove from the heat, add a splash of water then place back on the heat and cover again. Lower the heat and cook for about 7 minutes or until the kale is cooked to your liking.

To cook the fish, preheat the grill to high and set the shelf about 15cm from the element. Line a large baking tray with foil. Season the fish with sea salt and black pepper and dust lightly with flour, tapping off any excess. Put half the clarified butter on the tray and lay the fish on top, drizzling the remainder over the fish. Grill for 6-8 minutes, until cooked.

Add the rice and pine nuts to the kale mixture. Stir to combine, divide among the plates, add the fish and serve immediately.

RECIPES AND FOOD STYLING: LINDA TUBBY. PHOTOGRAPHY AND PROP STYLING: ANGELA DUKES

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