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Matthew Fort
,
Paul Heathcote
Dover Sole baked with Parsley Mashed Potatoes, Nut Brown Butter and Lemon Pickle
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Preparation info
Difficulty
Easy
Appears in
Rhubarb and Black Pudding
By
Paul Heathcote
and
Matthew Fort
Published
1998
About
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Recipes
Contents
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