A Light Creamy Puree of Dover Sole on a Bed of Green Beans

Name: A Light Creamy Puree of Dover Sole on a Bed of Green Beans
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) green or black olives, chopped; 4 tomatoes, diced; a pinch of grated nutmeg; 2 leaves gelatine, soaked; 2 cloves garlic, cut into slivers; bunch of spring onions, chopped; 150 ml (¼ pt) milk; 4 fillets Dover sole; salt and pepper; 100 g (4 oz) potato; 3 tbls olive oil; 150 ml (¼ pt) double cream, lightly whipped; 225 g (8 oz) green beans, lightly cooked; 25 g (1 oz) chopped shallots

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

100 g (4 oz) potato
4 fillets Dover sole
150<

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 220°C/425°F/Gas Mark 7.

Boil the potato in its skin until just cooked. Place the Dover sole in a dish with the milk, spring onions and garlic. Cover and cook<