Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
Ingredients
For the sole
- 75g/2½oz plain flour
- 1 Dover sole, filleted
- 75g/2½oz unsalted butter
- 50g/1¾oz salted butter
- 1 lemon, juice only
- 1 cucumber, peeled and chopped
- 2 tbsp chopped fresh dill
- salt and freshly ground black pepper
For the oysters
- 7 oysters, shucked and cleaned (ask your fishmonger to do this for you)
- squeeze of lemon juice
- 300ml/10fl oz vegetable or rapeseed oil, plus an extra drizzle
- 50g/1¾oz plain flour
- 1 free-range egg, beaten
- 50g/1¾oz panko breadcrumbs
For the greens
- ½ head broccoli, broken into florets
- 100g/3½oz French beans
- 1 large handful baby spinach
- 50g/1¾oz unsalted butter
- squeeze of lemon juice
Method
Preheat the grill to medium.
To make the sole, season the flour and dust the sole until completely covered.
Melt the unsalted butter in a large ovenproof frying pan over a medium heat. Put the sole fillets in the pan, dark side up, and cook gently for 5 minutes. Transfer to the grill and cook for 3–4 minutes, or until cooked though.
Meanwhile, olace a clean frying pan over a medium heat. Melt the salted butter and cook until nutty brown. Turn off the heat and add the lemon juice (stand back a little as it will splutter). Stir in the cucumber and dill and set aside.
To make the oysters, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Blend three oysters with a squeeze of lemon and a drizzle of oil to make the mayonnaise. Season.
Put the flour, egg and breadcrumbs in separate bowls. Dip the oysters first in the flour, then the egg, then the breadcrumbs. Shake off any excess and carefully lower them into the fryer. Deep-fry until golden brown. remove with a slotted spoon and drain on kitchen paper.
To make the greens, blanch the broccoli and french beans in a saucepan of boiling water for 3 minutes. Sauté the spinach in the butter, then add the beans and broccoli. Season with salt and pepper and a squeeze of lemon juice.
To serve, transfer the sole fillets to a serving plate. Add the greens and pour over the cucumber and dill butter. Serve with the deep-fried oysters and the oyster mayonnaise.