Grilled Fillet Of Dover Sole With Red Pepper Marmalade

Serves: 6

Jolie Turcotte

1 January 1970

Based on User reviews:

58

Spice

53

Sweetness

50

Sourness

40

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1

Salt

1

Black Pepper

260 g

Olive Oil

90 g

Unsalted Butter

30 g

Basil (bunch)

2

Tomatoes (blanched, peeled, deseeded and diced)

60 g

Black Olive (pitted)

30 g

Chives (bunch, cut into small lengths)

2 tbsps

Balsamic Vinegar (9 year old)

4

Red Peppers

2 tbsps

Groundnut Oil

1

Red Onion (peeled and finely chopped)

3 cloves

Garlic (peeled and finely chopped)

1

Red Chili (deseeded and finely diced)

1 tsp

Sugar

2 tbsps

Red Wine Vinegar

3 cup

Chicken Stock

1 tbsp

White Wine Vinegar

1 tbsp

Lime Juice

2 tbsps

Virgin Olive Oil (extra)

30 g

Chervil (bunch)

3 sprigs

Dill

50 g

Celery Leaves (chopped)

90 g

Arugula

Directions:

1

Pick and blanch basil leaves

2

Refresh in iced water immediately

3

Dry thoroughly and place in a food processor

4

Add a little olive oil and puree

5

Scrape basil from sides of the jug and add more oil

6

Season with salt and pepper and place in a small saucepan

7

Place on the flat top or over a low flame and cook for 1/2 hour

8

Pass through a fine strainer pressing well to extract maximum flavor

9

Add finely chopped tomato concasse, chopped black olives, and chopped basil and chives

10

Finish with 1 tablespoon Balsamic vinegar

11

For the marmalade, cook red peppers under a preheated grill until blistered and well charred on all sides

12

Place in a bag and leave until cool enough to handle, then peel, deseed and cut into small dice

13

Heat the oil in a pan, add the onion and sweat until soft and translucent

14

Add the garlic and sweat for another minute

15

Add red peppers, chili, and sugar and sweat for 2 minutes

16

Add the red wine vinegar and boil until reduced by half

17

Stir in the stock, reduce the heat and simmer until very thick

18

Add the tomatoes and cook for 3 minutes, stirring frequently

19

Keep warm

20

To assemble the dish, season the fish with salt and pepper, coat with olive oil and in a very hot grill pan, mark the fish and then transfer to baking tray

21

Cook in a preheated 200 degree oven for 4 minutes

22

Remove the fish and let rest for 1 minute

23

Place a bit of the red pepper marmalade in the center of a plate

24

Place the fish on top, and arrange some of the herb salad on top of the fish

25

Drizzle the basil oil and balsamic around the plate

26

Serve immediately

27

For the Herb Salad: Combine the vinegar, lime juice and olive oil and toss in the herbs, season with salt and pepper

28

Set aside