Essential by Ollie Dabbous

Author:Ollie Dabbous
Language: eng
Format: epub
ISBN: 9781408843963
Publisher: Bloomsbury Publishing
Published: 2021-02-15T00:00:00+00:00

SMOKED HADDOCK BUBBLE & SQUEAK & WARM MUSTARD DRESSING

STEAMED LEMON SOLE, CRAB MAYONNAISE, COURGETTE & CAPERS

Lemon sole is one of the smaller flat fish, so try to find the biggest available, or the fillets may feel rather diminutive. This dish oozes restaurant quality, but has very few ingredients and is simple to put together. I know it’s a bit retro and tongue-in-cheek with the courgette scales, but it will raise a smile.

CRAB MAYONNAISE

240g white and brown crab, picked

100g Mayonnaise

40g Greek yogurt

1 tablespoon chopped parsley leaves

fine sea salt

CRISPY CAPERS

2–4 tablespoons vegetable oil

2 tablespoons olive oil (optional)

4 tablespoons capers, washed and dried

COURGETTE

2 yellow courgettes

250g pickle liquor (see here)

SOLE

2 lemon sole, filleted and skinned

ASSEMBLE

150g samphire, picked

1 tablespoon unsalted butter

finely grated zest of 1 lemon

CRAB MAYONNAISE

~Mix everything together with a pinch of salt and keep chilled.

CRISPY CAPERS

~I use 2 types of oil as olive oil alone may be too bitter, but use all vegetable oil if you prefer. Heat the oil in a pan until hot, then add the capers and fry for 1 minute until crisp. Drain well on kitchen paper.

COURGETTE

~Slice the courgettes finely into rounds 2–3mm thick on a mandolin and store in the pickle liquor for 30 minutes.

SOLE

~Lightly season the fish with salt and top with overlapping slices of the pickled courgette to resemble scales.

~Place in a steamer basket and steam for 5 minutes, or until just cooked. If you don’t have a steamer big enough, bake in a baking tray in a gentle oven, topped with foil to trap the steam.

ASSEMBLE

~Blanch the samphire for 30 seconds in boiling water to wilt, then drain and toss with the butter. Keep warm.

~Serve the fish with the capers, lemon zest, samphire and crab mayonnaise.

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