Pan-Fried Whole Dover Sole with Black Truffle Quintessence
Pan-Fried Whole Dover Sole with Black Truffle Quintessence
Plantin Kaviari
4
10 minutes
20 minutes
French
Main Course
Intermediate
This whole Dover sole is pan-fried in butter and Alexis Muñoz Green Olive Oil until the flesh is tender and pearly. Finished off the heat with Plantin Black Truffle Quintessence, finely grated lemon zest and fresh thyme, it balances the fish’s delicate flavour with earthy truffle depth and a bright, fragrant finish.
Ingredients
- 2 Qwehli Dover sole
- 2 tsp Plantin Black truffle quintessence, for finishing
- 80 g unsalted butter
- 2 tbsp Alexis Muñoz green fruity extra virgin olive oil
- Finely grated zest of 1 lemon
- 4 sprigs fresh thyme, leaves picked
- Fine sea salt and freshly ground black pepper, to taste
- 600 g Baby Ratte Potatoes, optional, to serve on the side
Directions
Prepare the Dover sole:
Gently pat the whole Dover sole dry with paper towels. Season lightly with fine sea salt and freshly ground black pepper on both sides.Pan-fry the whole fish:
In a large skillet large enough to hold one fish at a time, melt the butter with Alexis Muñoz Green Olive Oil over medium heat. Place the Dover sole presentation-side down and cook for 4–5 minutes, without moving it, until lightly golden. Turn carefully and cook for a further 4–5 minutes, basting regularly with the foaming butter, until the flesh is opaque and lifts easily from the bone near the backbone.Finish with truffle quintessence:
Remove the Dover sole from the heat and place a thin line of Plantin Black Truffle Quintessence over the still-warm flesh. The residual heat releases its aroma without cooking the condiment.Garnish, fillet and serve:
Transfer the Dover sole to warm serving plates or a platter. Finish with finely grated lemon zest and fresh thyme leaves. To serve, lift the upper fillets from the bone with a fish slice, remove the backbone, then lift the lower fillets. Serve immediately.
