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Grilled Fillet of Dover Sole with Red Pepper Marmalade

This sophisticated recipe features delicate grilled Dover sole complemented by a vibrant red pepper marmalade. It also includes instructions for aromatic basil oil, a fresh herb salad, and saffron-infused new potatoes. The dish emphasizes fresh ingredients and balanced flavors, suitable for an elegant dining experience.
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Course lunch/dinner
Cuisine French
Servings 18 people
Calories 5478 kcal

Equipment

  • 1 Grill Pan or Outdoor Grill For perfectly charring the delicate sole fillets
  • 1 Small Saucepan For boiling potatoes and preparing the marmalade
  • 1 Food Processor or Blender Essential for making the vibrant basil oil
  • 1 Cutting Board For all ingredient preparation and filleting
  • 1 Chef's knife For precise chopping and filleting

Ingredients
  

Main

  • 8 fillets Dover sole filleted into 4 equal pieces
  • Salt and pepper
  • 2 tablespoons olive oil
  • 4 tablespoons basil oil recipe follows
  • 1 recipe herb salad recipe follows
  • 16 new potatoes boiled in saffron water
  • 3/4- ounce unsalted butter
  • 2 bunches basil plus chopped for garnish
  • 9 ounces olive oil
  • Salt and pepper
  • 7 ounces tomatoes blanched, peeled, and deseeded
  • 2 ounces black olives pitted
  • 1/2 bunch chives
  • 2 tablespoons 9 year old balsamic vinegar
  • 4 red peppers
  • 2 tablespoons groundnut oil
  • 1 red onion peeled and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • 1 red chili deseeded and finely diced
  • 1 teaspoon sugar
  • 2 tablespoons red wine vinegar
  • 3/4 cup chicken stock
  • 2 tomatoes blanched, peeled, deseeded and diced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/2- ounce bunch chervil
  • 1/2- ounce bunch chives cut into small lengths
  • 1/2- ounce bunch basil
  • 3 sprigs dill
  • 1 3/4 ounces celery leaves chopped
  • 3/4- ounce arugula
  • Salt and fresh black pepper

Instructions
 

  • Prepare Red Pepper Marmalade: Finely chop red peppers, red onion, garlic, and red chili. Sauté in groundnut oil until softened. Add sugar, red wine vinegar, and chicken stock, simmering until reduced to a marmalade consistency. Stir in diced tomatoes.
  • Make Basil Oil: Blanch basil in boiling water for 10 seconds, then immediately plunge into ice water. Drain well, squeeze out excess water, and blend with olive oil, salt, and pepper until smooth, then strain.
  • Cook Saffron Potatoes: Boil new potatoes in saffron-infused water until tender. Drain and toss with unsalted butter.
  • Prepare Herb Salad: Wash and roughly chop or tear all specified herbs (chervil, chives, basil, dill, celery leaves, arugula). Whisk together white wine vinegar, lime juice, extra virgin olive oil, salt, and pepper for the dressing.
  • Prepare Tomato & Olive Garnish: Blanch, peel, deseed, and dice the specified tomatoes. Pit and chop black olives. Finely chop chives. Combine with 9-year-old balsamic vinegar.
  • Season and Grill Sole: Season the Dover sole fillets with salt and pepper. Heat olive oil in a grill pan or on a grill to medium-high heat.
  • Grill Sole: Grill the sole fillets for approximately 2-3 minutes per side, depending on thickness, until opaque and flaky.
  • Dress Herb Salad: Just before plating, gently toss the prepared herb salad with the dressing.
  • Assemble Plates: Arrange grilled sole fillets elegantly on serving plates.
  • Garnish and Serve: Artfully place spoonfuls of red pepper marmalade, saffron potatoes, and the dressed herb salad around the sole. Drizzle basil oil generously over the fish and plate, and add a small amount of the tomato and olive garnish. Garnish with chopped basil.

Notes

Achieving perfectly grilled Dover sole requires careful attention to cooking time; its delicate flesh can quickly become dry. Ensure your grill pan is adequately preheated for a quick, even sear, aiming for just 2-3 minutes per side. For the red pepper marmalade, patience is key – slow cooking allows the peppers to soften and sugars to caramelize, developing a rich, complex flavor. Consider making the marmalade and basil oil a day in advance to streamline service. When preparing the basil oil, blanching the basil first in boiling water for 10 seconds then shocking in ice water will yield a vibrant green color. For the herb salad, dress just before serving to maintain the herbs' freshness and texture. The success of this dish lies in the harmonious balance of each component; taste and adjust seasoning throughout.