Gratin of Dover Sole with Broccoli,
Leek and Gruyère Sauce
If you like the idea
of a brilliant supper for two in about 20 minutes flat look no further than
this princely fish cooked with vegetables in a creamy sauce. Because I'm
talking about a complete meal here can I suggest that you serve it with either
some Anya or Juliette potatoes
tossed in butter and
snipped chives,
which will take about 20 minutes to steam whilst you get on with the rest.
Serves : 2
Ingredients:
2 Dover Sole fillets, each
weighing 6oz / 175g
3oz / 75g Purple Sprouting Broccoli
½ x 300g Tub Fresh Leek and Gruyère
Sauce (if you can’t find one, any fresh cheese sauce is fine)
2 tsp Lemon Juice
A Knob of Butter
½oz / 10g Ready-Grated Parmesan (Parmigiano Reggiano)
Cayenne Pepper
Salt and Freshly
Milled Black Pepper
Instructions:
- Pre-heat
the grill to its highest setting.
- First,
tip the broccoli,
stalks and all, into a food processor.
- Then
process using the pulse button until it is all chopped fairly finely into
roughly ½ inch / 1cm chunks.
- Now
transfer to a fan steamer fitted into a saucepan, pour in some boiling
water from the kettle then sprinkle with salt.
- Put
a lid on and let it steam for 2 minutes or until just tender.
- Now
remove it from the heat and lift the steamer out. Whatever you do, don't
overcook it.
- Next
season the Dover sole
fillets with salt
and pepper and
sprinkle on the lemon
juice.
- Then
grease the baking tray with a knob of butter and put it
under the grill to heat up.
- When
the tray is really hot, after about 1 minute, remove it using an oven
glove, and place the Dover
sole fillets on it. They will sear and sizzle as they touch the hot
metal.
- Now
position the tray 3 inches / 7.5cm from the heat and grill them for 3
minutes. (Use a kitchen timer here as the timing is vital.)
- When
the time is up, remove the tray and then spoon the broccoli
over the Dover sole
fillets, spreading as evenly as possible.
- Now
use a palette knife and spread the sauce over the broccoli,
then finally sprinkle with the Parmesan cheese.
- Now
place the tray under the grill again for a further 4 – 5 minutes until the
top is bubbling and turning golden.
- Sprinkle
each one with a pinch of cayenne pepper and
serve straight away with steamed
potatoes.
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