By Chef Eunice – Prep/Cook time: 45 min, Serves: 2
Ingredients for the Dover sole 1 medium Dover sole
3 tbsp unsalted butter
3 tbsp fresh parsley, chopped 2 tbsp lemon juice
2 tbsp olive oil
50g fresh peas
20g pancetta
Half an onion, chopped
4 tbsp plain flour
Pepper, to taste
Salt, to taste
Ingredients for the pan-roasted artichokes
1/4 cup extra-virgin olive oil
4 medium artichokes
4 medium garlic cloves, thinly sliced 1 &1/2 tsp Maldon or flaky sea salt 1 &1/2 cups dry white wine, such as Sauvignon Blanc
A few mint leaves to add at the end
Method
Rinse the Dover sole under cold running water. Pat the fish dry using kitchen paper.
Pour the flour onto a deep plate and season it with pepper and salt. Coat the fish on both sides with the flour and shake off any excess.
Add the olive oil and 1 tablespoon of butter to
a large non-stick frying pan and place it over medium heat until the melted butter starts to foam. Add the Dover sole to the pan.
Fry the sole on one side for 3 to 4 minutes until golden brown. Flip the fish and cook for another 3 to 4 minutes until golden brown on both sides.
Meanwhile, sauté the onion and pancetta in a separate pan for about 3 minutes. Add the peas and cook until tender.
Remove the sole from the hot pan and transfer to a clean plate. Cover with tinfoil. Discard the browned butter from the pan and wipe it clean with kitchen paper.
Add the remaining butter to the pan and place it over medium-low heat until melted. Add the lemon juice and half of the chopped parsley. Season with pepper and salt.
Take the butter sauce off the heat. Place the fried sole onto clean plates and drizzle with the lemon butter sauce. Top with the sautéed peas, pancetta, and braised artichokes. Sprinkle with the remain- ing chopped parsley. Serve hot.
for the artichokes
Fill a large bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green parts at the base of the artichoke. Drop the artichoke into the lemony water to prevent discolouration. Repeat with the remaining artichokes.
Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium- high heat until it just begins to smoke. Place the artichokes cut side down in the oil, wait a minute, then reduce the heat to medium-low. Sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty about 3 minutes.
Slowly pour in the wine, cover the pot, and cook vigorously until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they are fully tender, uncover the pot.
Raise the heat to medium-high and bring the liquid to a boil. Cook until all the wine has evaporated, about 3 minutes. Add the mint and continue cooking the artichokes in the oil until the cut sides are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
Serve the artichokes alongside the pan-fried Dover sole for an elegant meal.
