English Caveached Sole Recipe

Serves/Makes: 8

Ingredients:

  • 8 Dover sole (or any other firm-fleshed fish) fillets, about 6 ounces each
  • Oil for frying
  • Salt and freshly ground pepper
  • Salt and freshly ground white pepper
  • 1 tablespoon freshly chopped chives, parsley or basil (to garnish)

  • Dressing:
  • 1 teacup olive oil
  • 2 tablespoons white wine vinegar
  • 2 bay leaves
  • Finely shredded rind of 1 lemon
  • 1 Spanish onion, finely sliced into rings
How to cook English Caveached Sole:
  • Gently flatten the fish fillets with a wetted rolling pin to stop them curling up. Season lightly with salt and pepper on their insides and fold them over.
  • Heat the oil in a large frying pan and gently fry the fillets on both sides until they are just cooked. Arrange them, slightly over-lapping, in a long serving dish. Decorate with a spine of onion rings which have been dipped for a second into boiling water.
  • Make a dressing with ingredients listed and pour this over the fillets whilst they are still hot. Cool the fish and then chill well for 3 hours.
  • Just before serving, sprinkle with the chives, parsley or basil which have been tossed in olive oil to make them shine.

Note:

The English Caveached Sole recipe very easy to prepare and so good!

Comment:

Caveached fish - fish cut into pieces, fried in oil, laid in large earthenware containers and pickled in vinegar, salt, spices, onion, etc.

This recipe for English Caveached Sole serves/makes: 8

The English Caveached Sole recipe is adopted from The Fine English Cookery by Michael Smith 1998

Main Ingredient: Sole (more Sole recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: British (more British recipes)

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