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|4||ea||Whole Black/Dover Sole|
|1||ea||Finely Diced Red Onion|
|20||g||Chopped Flat Leaf Parsley|
|For The Artichoke Gratin|
|200||g||Smoked Gubeen Cheese (Cut into small cubes)|
|2||ea||Cloves Garlic Crushed|
|2||ea||Shallots, finely diced|
|30||g||Flat Leaf Parsley Chopped|
|200||g||Fresh Bread Crumb|
|0.5||ea||Lemon (for Juice)|
|250||g||Washed Thinly Sliced Jerusalem Artichokes|
|250||g||Peeled Thinly Sliced Potatoes|
|100||g||Washed Roughly Chopped Kale|
|Olive Oil, Seasoning|
Roast Black Sole
Whole Roast Black Sole on the Bone Drizzled with Red Onion, Lemon and Caper Butter Served with Jerusalem Artichoke, Kale and Potato Gratin
Begin with the sole itself, ask your fish monger to skin and trim your sole ready for roasting. Melt the butter in a pot over a low heat until the milk solids have fallen to the bottom. Using a brush paint the fish on both sides with plenty of butter but only from the top of the pot, season with a little salt and pepper before placing on a roasting tray and into a pre heated oven at 180 degrees. This should take no more than 15 minutes to cook through. Once cooked squeeze a little lemon juice over and allow to rest a little before serving.
For the Gratin
Heat a wide base pan and drizzle a little olive oil over it. Now add the diced shallots garlic and thyme and cook gently until the shallots are soft. Now add the white wine and boil until you reduce the volume by half. Now add the cream and reduce the heat to a simmer, add in the cheese cubes and continue to stir until all the cheese has dissolved. At this point you can add in the sliced potato and artichoke and simmer for 5-10 minutes taking care not to allow the sauce to catch at the bottom of the pot. Remove from the heat and add the chopped kale along with a little squeeze of lemon. You can now place this mixture into individual gratin dishes or 1 big one to share at the table. In a bowl mix the crumbs, grated gruyere cheese and chopped parsley. Cover the top of the artichoke dish with a layer of the crumb and cheese. Place the dish in a preheated oven at 180 degrees for 5-10 minutes or until the crumb topping is golden brown.
Finally prepare the butter, add the red onion into a pot over a gentle heat along with a little olive oil and cook gently until soft. Now add the lemon juice and boil until the liquid has reduced by half and the onions have taken an overall red/pink colour. Remove from the heat and add the remaining butter from earlier taking care not to add the milk solids, add in the fine capers and flat leaf parsley to finish.
To Serve: Place the Sole in the centre of the plate and spoon plenty of the butter down the centre of the fish, garnish with a little lemon and pea shoots or a sprig of parsley. Serve the gratin along side in its own dish,