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)
• 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

Main Ingredient: Sole
Preparation Method: Pan Fried/Sauteed
Cuisine: British