Dover Sole baked with Parsley Mashed Potatoes, Nut Brown Butter and Lemon Pickle

Name: Dover Sole baked with Parsley Mashed Potatoes, Nut Brown Butter and Lemon Pickle
Cuisine: United Kingdom
Ingredients: lemon juice; 300 ml / ½ pint vinegar; salt and freshly ground white pepper; 350 ml / 12 fl oz olive oil; 1 sprig of thyme; 1 bay leaf; 2 tablespoons salt; 115 g / 4 oz parsley, stalks removed and reserved and leaves very finely chopped; 1 garlic clove; 1 star anise; dried rind of 1 lemon; dried rind of 1 orange; good pinchof chopped parsley; 60 g / 2¼ oz unsalted butter; 150 ml / ¼ pint whipping cream; 1 tsp grated ginger; 8 lemons; 4 Maris Piper potatoes, about 900 g / 2 lb total weight; sea salt; 2 tsp freshly grated horseradish; 700 g / 1½ lb caster sugar; 50 g / 2 oz unsalted butter; 2 Dover soles, each weighing about 700 g / 1½ lb, skinned but left whole

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

2 Dover soles, each weighing about 700 g / 1½ lb, skinned but left whole
sea salt

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
England

Method

Ideally a day ahead, make the Lemon Pickle: cut the lemons into thick slices, removing the pips, and mix with the salt. Leave for 8 hours.
Next day, mince, finely chop or pulse the lemons in a food processor (the result needs to be coarse, not smooth) and add the remaining ingredients.
Put the mixture in a pan and cook slowly until it goes thick and s