How to cook English Caveached Sole
- 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)
- 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
- 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.
The English Caveached Sole recipe very easy to prepare and so good!
- 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
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed