True Dover Sole
Halloween is nearly upon us here are a few interesting facts while you are thinking about how to get pumpkin recipes on your menu.
- Samhainophobia is the fear of Halloween.
- Ireland is typically believed to be the birthplace of Halloween.
- The largest pumpkin ever weighed 836lb and was grown by Norm Craven in 1993 breaking the world record.
- Stephen Clarke holds the world record for fastest pumpkin carving, his time was 24 seconds, smashing his previous record of just under a minute.
Recommended fish dishes
Thai Monkfish & Pumpkin Curry
Sea Bass, Roasted Roots, Pumpkin Puree
Seared Tuna, Roasted Pumpkin & Pine Nut Salad
In the news this week
With everything that’s going on with Brexit at the moment we wanted to know more about how it was going to affect the fishing industry.
The UK will get a “fairer share” of fishing stocks after Brexit, ministers have promised. The government is publishing its Fisheries Bill which will determine how its stocks are managed after the UK leaves the EU.
The government said fisheries decisions would be taken “for the benefit of the whole marine environment”. Read the full story
Fish of the Week: Dover Sole
What is a true Dover Sole?
The common sole, Solea solea, found in European waters, the “Dover sole” of European cookery.
True Dover Sole, or Pacific Dover Sole? They are two different varieties of fish, a Pacific Dover is a good flatfish but a true Dover is an outstanding fish. They are thick bodied flat fish which can grow to around 20 inches in length, with a mild and sweet flesh they offer a delicate flavour of the sea. Dovers have long been considered one of the greats on any seafood menu.
Dover Sole are mainly found are found in the stretch of sea from Norway round the North Sea and past the Netherlands towards the Mediterranean. The fish swim at 1,300ft to 3,300ft, and like the safety of the ocean bottoms. They are available all year round and Sailbrand currently has some fantastic fish in stock.
Classic Dover Sole with Lemon and Capers
- 1 x Dover Sole (Skinned, whole)
- 1 x Lemon
- 25ml White wine
- Chopped Shallot
- 10g Capers
- Chopped parsley
- Salt and Pepper
Heat a frying pan on the stove, add a little butter and veg oil, season the fish with salt and pepper. Fry until colour on the top side of the fish, flip and put on a baking tray. Put in a hot oven about 180 degrees for 7-10 minutes depending on the size of the fish.
In the frying pan add the add the shallots, fry until soft. Add the white wine, lemon segments and squeeze out the rest of the juice. Throw in the capers, the liqueur should be starting to reduce and become an emulsion, turn the heat right down and add a couple of knobs of butter, sprinkle in the parley and add seasoning.
Once the fish is cooked and rested add any juices to the pan, serve on a large plate and simply pour over the emulsion.