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