Recipe courtesy of Anton Edelmann

Grilled Fillet of Dover Sole with Red Pepper Marmalade

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  • Level: Easy
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Ingredients

8 fillets Dover sole, filleted into 4 equal pieces

Salt and pepper

2 tablespoons olive oil

4 tablespoons basil oil (recipe follows)

1 recipe herb salad (recipe follows)

16 new potatoes boiled in saffron water

3/4-ounce unsalted butter

Basil Oil:

2 bunches basil, plus chopped for garnish

9 ounces olive oil

Salt and pepper

7 ounces tomatoes, blanched, peeled, and deseeded

2 ounces black olives, pitted

1/2 bunch chives

2 tablespoons 9 year old balsamic vinegar

Red Pepper Marmalade:

4 red peppers

2 tablespoons groundnut oil

1 red onion, peeled and finely chopped

3 cloves garlic, peeled and finely chopped

1 red chili, deseeded and finely diced

1 teaspoon sugar

2 tablespoons red wine vinegar

3/4 cup chicken stock

2 tomatoes, blanched, peeled, deseeded and diced

Herb Salad:

1 tablespoon white wine vinegar

1 tablespoon lime juice

2 tablespoons extra virgin olive oil

1/2-ounce bunch chervil

1/2-ounce bunch chives, cut into small lengths

1/2-ounce bunch basil

3 sprigs dill

1 3/4 ounces celery leaves, chopped

3/4-ounce arugula

Salt and fresh black pepper

Directions

  1. Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a food processor. Add a little olive oil and puree. Scrape basil from sides of the jug and add more oil. Season with salt and pepper and place in a small saucepan. Place on the flat top or over a low flame and cook for 1/2 hour. Pass through a fine strainer pressing well to extract maximum flavor. Add finely chopped tomato concasse, chopped black olives, and chopped basil and chives. Finish with 1 tablespoon Balsamic vinegar.
  2. For the marmalade, cook red peppers under a preheated grill until blistered and well charred on all sides. Place in a bag and leave until cool enough to handle, then peel, deseed and cut into small dice. Heat the oil in a pan, add the onion and sweat until soft and translucent. Add the garlic and sweat for another minute. Add red peppers, chili, and sugar and sweat for 2 minutes. Add the red wine vinegar and boil until reduced by half. Stir in the stock, reduce the heat and simmer until very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm.
  3. To assemble the dish, season the fish with salt and pepper, coat with olive oil and in a very hot grill pan, mark the fish and then transfer to baking tray. Cook in a preheated 200 degree oven for 4 minutes. Remove the fish and let rest for 1 minute. Place a bit of the red pepper marmalade in the center of a plate. Place the fish on top, and arrange some of the herb salad on top of the fish. Drizzle the basil oil and balsamic around the plate. Serve immediately.

Herb Salad:

  1. For the Herb Salad: Combine the vinegar, lime juice and olive oil and toss in the herbs, season with salt and pepper. Set aside.