Recipe: Chef Martin Cahill’s Dover Sole

This recipe is from the Archives. Originally published in September 2017, this recipe was developed by Chef Martin Cahill for the Dukes Hotel Dubai. Not a Kosher Chef, nor a kosher hotel, but there is no reason I need to throw out a perfectly good recipe for those reasons when the ingredients to the recipe are all available to us. Enjoy!

DOVER SOLE (recipe for 10 people)

• 10 dover sole

• 3 kg potatoes

• 8 lemons

• 150g capers

• 20g dill

• 1kg butter

• 100g parsley

METHOD

Cook potatoes in a pot of water. Once cooked, remove and peel the skin. To finish, chop a little dill herb, and season well with salt and a knob of butter; they’re ready to serve. Sear the sole in a hot pan until golden brown, turn over in the pan, continue cooking in the oven for about 5 minutes till flesh just starts to give way at the bone, once cooked take out and finish the sauce in the pan by adding butter until it is foaming and baste fish well, then to finish, add capers, lemon and finally herbs to finish and serve.

Enjoy!