My favourite dishes are the simplest ones, and this is a very easy fish recipe. What can be better than a beautifully grilled Dover Sole? Please ensure you source your fish responsibly, so you protect the future of our marine aquaculture and the livelihood of our fishermen. Dover sole (or king of the soles) has a crisp white flesh, firm to the touch and an almost sweet taste. But we all know that sole is expensive, so you could always replace it with plaice or megrim sole. But as the fish is cooked so simply, it is crucial that you get the very freshest fish you can find. The smoked paprika and lemon butter can be made a few days ahead and frozen, tightly wrapped in cling film.
"If you don’t have a char-grill, brush the fish with either extra virgin olive oil or melted butter, season the fish and cook under a pre-heated grill or directly in the oven."
"You could try this recipe with different flavoured butters:
- Anchovy butter: 100g butter, unsalted and softened, plus 30g canned anchovies, drained
- Garlic and parsley butter: 100g butter, unsalted and softened, plus 3 cloves garlic, puréed, and 10g of flat-leaf parsley, chopped"
Recipe © Raymond Blanc 2018
Food photography by David Griffen
Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.