Dover sole with fish pie flavours, sea vegetables and parsley oil

by Shaun Rankin
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Ingredients

Fish & Shellfish

  • 4 Dover sole fillets
  • 100g of scallop skirts
  • 6 mussels
  • 10g of brown shrimp

Store Cupboard

  • 10g of flour
  • 10g of Panko breadcrumbs
  • salt
  • 500ml of fish stock
  • 1 tsp ground white pepper
  • salt
  • sea salt

Dairy

  • 1 egg, beaten
  • 250ml of double cream
  • 40g of unsalted butter
  • 40g of whole milk

Fruit & Vegetables

  • 1/2 white onion, finely chopped
  • 1 celery stick, finely chopped
  • 1/2 leek, finely chopped
  • 165g of potatoes, peeled and cut into quarters
  • 2 baby leeks
  • 2g of sea purslane
  • 2 tsp shallots, finely chopped

Spices & Dried Herbs

  • 1/2 bulb of fennel, finely chopped
  • 10g of fennel, diced

Oils & Vinegars

  • 1 tbsp of olive oil
  • 125ml of olive oil
  • olive oil

Salad & Fresh Herbs

  • 2 dill stalks
  • 250ml of flat-leaf parsley, picked and blanched
  • 2g of fennel cress
  • 2 tsp chives, finely chopped

Beverages

  • 25ml of Pernod
  • 100ml of white wine

Speciality Ingredients

  • 2g of rock samphire
  • 4g of salty finger leaf