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Entrepreneurship 606 views Dec 12, 2018
Chargrilled Dover sole, spiced butter


Chargrilled Dover sole, spiced butter:-

What can be better than a beautifully grilled, very fresh Dover sole that you know has been responsibly caught of the nearest coastline. Top with a chill and smoked paprika butter and serve with some seasonal vegetables and you will have a superb meal. Of course, sole is expensive, but you could use sustainable place, lemon sole or megrim instead. And if you don’t fancy the chill, flavour the butter with crushed garlic, chopped parsley or chopped anchovies instead.

Planning a head :-

Ask your fishmonger to remove the dark skin from the fish for you. The butter can be made a few days in advance and refrigerated or frozen.



Chargrilled Dover sole, spiced butter

Serves -4 ,  chiding 45 min ,Preparation 15 Min , Cooking - 3 Min

4 Dover soles (350g to 450g each) , heads and dark skin removed

Plain flour for dusting

Sea salt and freshly ground black pepper

For the spiced butter

100g un salted butter at room Temp

5g medium strength red chilli, deseeded and finely chopped

1/2 tsp smoked paprika

2 tsp lemon juice


To make spiced butter :-

1.Mix together the butter, chilli parka and lemon juice. Taste and adjust the spice if necessary.

2. Scoop the butter onto a sheet of cling film and wrap in the film, forming the butter in to a sausage shape.Twist the ends of the clog film to secure.Place in the fridge for 30 min to Ferm up or freeze

To prepare the fish:-

An hour before cooing, take your fish from the fridge and firmly pat dry with a cloth or kitchen paper.Preheat the oven to 180’C and your griddle pan to full heat.Lightly dust the fish with flour and pat off the excess. Season lightly with sea salt and black pepper.

To cook the fish :-

Lay the fish on the grill or Barbecue and cook, without moving for one minute on each side. Lift in to a lightly buttered baking tray and finish cooking in the oven for 8- 10 minuets. Serve topped with spiced butter .



  1. It is important to remove as much surface moisture as possible to prevent the fish sticking to the grill during cooking, so give a firm rub with a dry cloth.
  2. If you don’t have a grilled pan, brush the fish with olive oil or melted butter, season and do the initial cooking under a pre heated grill or directly in the oven.
  3. A dusting of flour will help to stop the fish from sticking and give it a golden crust.