Tender Dover sole and sweet, seared scallops are paired with buttery hispi cabbage for a clean, balanced dish. Simple and elegant, it highlights delicate seafood flavors with rich butter and gentle sweetness from the cabbage.
Serves 2
Ingredients
- 1 medium Dover sole, skinned and filleted
- 4 medium scallops, thinly sliced
- ½ hispi cabbage, cut into wedges
- 100g baby leeks, trimmed (reserve a few trimmings if possible)
- 1 tbsp olive oil
- ¼ glass dry white wine
- 25ml white wine vinegar
- 1 banana shallot, finely sliced
- 1 small sprig thyme
- 25ml dessert wine (or extra white wine if unavailable)
- 2 tbsp double cream
- 100ml chicken stock
- 75g cold unsalted butter, diced
- 40g butter (for cooking cabbage and fish)
- Salt, to taste
Method
1. Heat the olive oil in a small saucepan over medium heat. Add the shallot and a few leek trimmings and cook gently for 6–8 minutes until soft but not coloured. Add the thyme, white wine, vinegar, dessert wine and cream. Increase the heat and reduce until syrupy. Pour in the chicken stock and simmer for 3–4 minutes. Remove from the heat and whisk in the cold butter a few pieces at a time until smooth and glossy. Season lightly with salt.
2. Place the cabbage wedges in a shallow pan with a little water and half the butter. Cover and gently simmer for 6–8 minutes until tender. Keep warm.
3. Melt the remaining butter in a non-stick frying pan over low to medium heat. Season the sole lightly with salt. Cook for 2–3 minutes until the underside turns opaque. Lay the sliced scallops over the thinner sole fillets, spoon over a little butter, then turn off the heat and cover the pan. Let the residual heat gently cook the scallops and fish for another 1–2 minutes. Rest briefly while plating.
4. Spoon the warm butter sauce onto two warm plates. Add the buttery cabbage, then place the sole and scallops on top. Finish with a little extra sauce and serve immediately.
Buy your dover sole here for this recipe.