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Together with turbot, seabass and diver caught scallops, dover sole has been at the top of my culinary hit list.
As a young journalist it was the thing to order in the private clubs of the industrial midlands and London clubland. At the time they cost over ten quid - the equivalent of the $50 main course.
They would be cooked to order and then skinned and boned at the table.
We asked the fishmonger to skin our seven quids worth of fish.
The cooking was simple in a brown butter with parsley and a squeeze of lemon with new potatoes to mop up the buttery sauce.
I can’t think of a simpler or nicer way to cook this fish which has the feel of nursery food about it.
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One of my all-time favorite meals too. I used to work in a fancy French restaurant where I learned to skin and bone the fish at the table.
hi Kalyn, that sounds quite impressive. I tried to insist that we kept the skin on but my mum wasn’t game for it.