Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
1 large dover sole
50 g unsalted butter
1 shallot, finely sliced
leaves picked from 1 sprig each of chervil and dill
100 ml white wine
1 cucumber (peeled)
good pinch caster sugar
2 tblsp roughly torn dill
1/2 lemon (juice)
25 g unsalted butter (cubed)
1 tblsp snipped chives
200g (7 oz) baby new potatoes, cooked and cooled
50g (2 oz) unsalted butter, cubed
sea salt & freshly ground black pepper
Firstly, prepare the sole. To remove the skin, turn the sole up-side-down so the white skin is facing up.
Cut an incision just under the head of the fish through the back bone. Turn the fish back over and pull the head down the length of the body to pull the grey skin away.
Turn back to the white skin side and use the knife to loosen the skin at the tail end.
Take a grip of the skin and pull it towards the other end of the fish to tear the white skin away. Use a scissors to trim the wing bones away from each side of the fish. (Alternatively, your fish monger will prepare this for you).
Use half of the butter to grease a roasting tray and sprinkle a little salt on top. Sit the sole into the tray and season lightly. Place cubes of the remaining butter on the fish and scatter the shallot, chervil and dill over.
Pour the wine into the tray with 100ml of water. Bake for 10-15 minutes until the fish is just coming away from the bone.
Meanwhile, cut the cucumber into long thin julienne strips (a mandolin is great for doing this quickly), discarding the seeds in the centre. Place the cucumber strips in a sieve set over a bowl.
Add a little salt, the sugar and dill and set aside for a few minutes to drain. Squeeze any excess juices from the cucumber.
Next, peel the cooked new potatoes with a small knife. Place them in a small pan with the butter and 100ml of water and simmer for 6-8 minutes to warm through. Drain and season to taste.
Once the sole is cooked, carefully remove it from the tray and leave in a warm area.
To continue with the cucumber sauce, strain the tray juices through a sieve into a small pan and add the lemon juice. Bring slowly to the boil and reduce to simmer for 3-4 minutes. Whisk the butter into the reduced liquid.
Stir the prepared cucumber in and very gently warm through for 1-2 minutes without cooking.
Finally, remove the sole from the bone. Run a knife down the back bone and carefully release the flesh on each side to open out like a book.
Lift the bone out of the fish and place the opened fillets back on top, leaving a slight gap in the middle. Carefully lift the whole fish onto one large serving platter.
Arrange the cucumber from the sauce down the centre gap of the sole. Stir the chives through the sauce and spoon it all over the fish. Arrange the warm buttered potatoes down either side of the fish and serve.