Dover sole fillets with salsify, oysters and caviar

By Matt Tebbutt From Saturday Kitchen Ingredients For the sauce 100g/3½oz unsalted butter 2 shallots, peeled and finely chopped 200ml/7fl oz Sauternes or other French sweet wine 100ml/3½fl oz light chicken stock 100ml/3½fl oz fish stock 100ml/3½fl oz double cream 1 tsp caviar …

Truffled potato croquettes with Dover sole

By Matt Tebbutt From Saturday Kitchen Ingredients For the croquettes 800g/1lb 12oz potatoes, peeled and cut into chunks ½ truffle, finely chopped 2 tbsp truffle oil 50g/1¾oz Parmesan, grated 2 free-range egg yolks 60g/2¼oz salted butter 100g/3½oz plain flour 2 free-range eggs, beaten …

Rice and lemon sole timbale with Prosecco gravy

By Eleonora Galasso From Saturday Kitchen Ingredients For the stock 1 carrot, roughly chopped 1 celery stick, trimmed and roughly chopped 1 large onion, halved handful curly parsley leaves salt For the timbale olive oil, for greasing 100g/3½oz unsalted butter 1 shallot, finely sliced 700g/1lb …

Sole fillets and black pudding with Jerusalem artichoke purée

By Matt Tebbutt From Saturday Kitchen Ingredients For the Jerusalem artichoke purée 4 tbsp olive oil 600g/1lb5oz Jerusalem artichokes, peeled and sliced 2 garlic cloves, sliced 2 fresh thyme sprigs, leaves separated 200ml/7fl oz vegetable stock splash of milk 1 bay leaf 1 tbsp olive oil For …

Pan-fried Dover sole with a shrimp and caper butter sauce and wilted spinach

Surprise yourself and create this classic restaurant dish easily at home. Look for a nut-brown colour in the butter (beurre noisette) before squeezing in the lemon juice to lock in the colour and flavour. Ingredients …