Dover sole

Name: Dover sole (Staka pomme purée)
Yield: Makes 2
Ingredients: 100 ml 3% salt solution; Alexander leaves; Fermented red gooseberries; Pickled pumpkin; 2 g kosher salt; 200 g cold diced butter; 100 g red gooseberries; 1 lemon juice; 50 ml double cream; 150 ml Dutch carrot juice; 1 lemon, zested; 1 orange, zested; Splash sushi vinegar; 20 g pumpkin, thinly sliced on mandolin; Olive oil; 100 g stamnagathi; 1 tbsp ras el hanout; 50 g butter; 100 ml chicken stock; 40 ml full fat milk, hot; Kosher salt & pepper; 250 g ratte potatoes; 65 g staka butter; 1 clove garlic, finely chopped; 300 g diced delica pumpkin; 1 medium size onion, finely chopped; Transglutaminase powder for dusting; Kosher salt; 1 medium/large Dover sole

Staka pomme purée

Preparation info

Makes
2

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Dover sole

1 medium/large Dover sole
Transglutaminase powder for dusting
Kosher salt

Fish course
Gluten-free

Method

Dover sole

Wash fish in iced water and dry. Fillet and skin the fish. Refresh in iced water and match up the 2 large and 2 small fillets. Spray worktop with water and spread cling film. Place a fillet with the skin side down and add a thin layer of transglutaminase powder, then the matched fillet with the skin side up. Tightly wrap the fish in clingfilm and