To prepare a Dover sole, using a pair of scissors, cut the frilly cartilage off each side of the fish.
Place it on a chopping board and make a shallow score in the skin at the tail end. Sprinkle some salt on a plate, dip your dampened fingers in the salt, take hold of the skin and gently pull it off towards the head. Cut around the head and rinse out any innards.
Using a sharp knife, work as close to the bone as possible to remove the 4 fillets.
4tbsp fish stock made from
the bones (optional)
150ml pinot grigio
125ml double cream
½ cantaloupe melon
120g green seedless grapes
100g baby leaf spinach
2-3 Dover sole, around 350g each, trimmed, skinned and filleted
1tbsp olive oil
Micro herb leaves
To make the stock, use all the trimmings, except any innards. Place in a small pan, cover with water, add a pinch of sea salt
and bring to a simmer for around 20 minutes. Strain into a bowl then pour back in the pan and allow to reduce for a few minutes. Use any leftover stock from the recipe as part of a soup base.
Preheat the oven to 180C/350F/Gas 5. Pour the wine and stock (if using) into a small pan and heat over a low-medium heat for
4 minutes. Stir in the cream and simmer gently to thicken for about 7 minutes then set aside.
Meanwhile, using the melon baller, scoop out several balls and set aside with the grapes.
Place the spinach in a large heatproof bowl or pan, cover with boiling water and leave for about 3 minutes until wilted. Drain, refresh under cold water then drain again and set aside.
Line a baking tray with foil and season the sole fillets with sea salt and black pepper. Roll up each fillet, starting at the tail end with
the skinned side innermost. Secure with a cocktail stick and place on the foil. Drizzle with the olive oil and place in the oven to bake for 8 minutes.
Reheat the creamy sauce, add a pinch of sea salt and gently fold through the grapes, melon and spinach. Arrange 2-3 rolled fillets on each plate and spoon over the sauce. Season with black pepper and scatter with micro herbs.