Name: Dover sole roasted on the bone with brown shrimps and cucumber
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; 225 g brown shrimps, cooked and peeled; 3 black peppercorns, finely crushed; 3 shallots, peeled and very finely chopped; 1 tablespoon chopped fresh dill; 120 g unsalted butter, chilled; squeeze of lemon juice; pinch of cayenne pepper; 100 ml dry white wine; unsalted butter; dry white wine; 4 Dover soles, 350-400 g each, skinned on both sides, trimmed and head removed; pinch of sugar; 1 cucumber

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Cooking fish like Dover sole and plaice on the bone gives a really good flavour and retains the succulence — it seems very natural just to put it on a dish and bake it. The cucumber and brown shrimps with the fish are a perfect marriage. If we have any girolles, we toss them in a bit of butter until they exude juice, then add them too.

Ingredients

1 cucumber
pinch of sugar
unsalted butter
4 Dover soles

Method

Peel the cucumber, then cut it in half lengthways and scoop out the seeds with the tip of a teaspoon. Cut into tiny balls and blanch briefly in boiling water. Alternatively, shred into ‘spaghetti’ using a mandoline. Put in a colander, sprinkle with the sugar and a little salt, and toss with your fingers. Leave to drain for 10-15 minutes. The cucumber will go limp.

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