Happy Christmas!
Hi fish fans!
Everyone from Sailbrand would like to wish you a fantastic Christmas and wonderful New Year. We are looking forward to an amazing 2020 with more great fish and seafood for your hotels, restaurants and family homes.
Follow Us on social media to keep up to date;
We have some great Festive Specials still available including;
Smoked
- Smoked Chicken Breasts 180g x 5 for £9.59 per packet
- Smoked Duck Breasts 200g x 2 for £7.59 per packet
In Brine
- Fresh King Prawns in Brine £15.59 per 1.5kg tub
- Crayfish Tails in Brine £18.99 per 900g (Drained weight)
Cheese
- Grano Padano £10.99kg
- Brie £5.09 for 1kg wheel
This week as well as our usual amazingly fresh fish and shellfish we also have some outstanding Dover Sole from UK waters, the Dover Sole is so versatile with its stunning white flaky flesh.
The common sole, Dover sole, or black sole (Solea solea) is a species of flatfish in the family Soleidae.
Whole Roasted Dover Sole – On the Bone, served with white crab, pancetta, sea vegetables & butter sauce.
Ingredients:
- Whole Dover Sole prepped by our talented fishmongers
- Pancetta
- White crab meat or whole crab
- Mixed sea vegetables such as samphire, seaweed, salty fingers
- Butter
- White wine
- Any preferred herbs
- Salt, pepper & lemon juice for seasoning
Method:
Firstly, when you order your Dover Sole from Sailbrand we are more than happy to prep and trim the fish however you prefer.
Season your prepped Dover and add to a hot pan, allow to brown in the pan for approximately 4-5 minutes, turn the fish over and add the pancetta. Place the pan in a preheated oven on 180 degrees for 6 minutes until the flesh is soft.
Remove the fish to rest, return the pan to the heat and allow the pancetta to crisp. Remove the pancetta and allow to cool for 2-3 minutes. Add around half a glass of white wine and reduce by a third, then add 100 grams of unsalted butter to the pan, turn down to a low heat stirring constantly until thick and silky.
Add the sea vegetables to the sauce to cook for 2 minutes, they should still have a nice bite when they are ready. Finally, add the pancetta back to the sauce and the picked white crab meat. Finish with a squeeze of lemon juice, seasoning and complementary herbs, I personally love sorrel with this dish, dill also works very well.
Plate the fish, spoon over the sea vegetables, pour over the sauce and garnish.
