Name: Dover Sole, Sea Herbs, Gewurztraminer And Sturia Oscietra Caviar
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Dover sole or lemon sole (600-700g/1lb 5½oz-1½lb whole fish or 4 fillets approximately 85-100g/3½-4oz); 200g/7oz butter; Sea herbs, samphire, salty fingers, sea purslane, sea beet (check with your local fishmonger); Sturia Oscietra caviar; For the parsley puree; 100g/4oz baby spinach, washed; 50g/2oz fresh flat-leaf or curly parsley, picked and washed; 2 shallots, peeled and sliced; 15g/½oz butter; 70ml/2¾oz double cream; For the white wine sauce; 50g/2oz shallots, peeled and sliced; 50g/2oz unsalted butter; Salt and ground white pepper; 100g/4oz button mushrooms, wiped and sliced; 250ml/9fl oz fish stock; 250ml/9fl oz gewurztraminer; 250ml/9fl oz double cream

VMG Recipes