Pop on to a warmed plate. INGREDIENTS 2 tbsp plain flour 1 Dover sole, filleted 3 tbsp olive oil 200g butter Juice of 1 lemon Small bunch of flat-leaf parsley, chopped Aside from stuffing it into chicken breast, watercress butter is great spread on a sandwich or melted on top of a steak. It is delicious cooked whole and on the bone and eaten with brown butter to add a touch of bitterness to the dish. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Read our community guidelines in full, An elegant and simple dish that takes minutes to make, One-tin roast guinea fowl Christmas dinner for two recipe, Lemonade waffles with lemon and rosemary butter recipe, Fried eggs and potato rösti with infused maple syrup recipe, Blackened salmon (or wild halibut) with stir-fried vegetables recipe, How to make sherry-baked pears stuffed with chocolate and marzipan, Chocolate and caramel-hazelnut cake recipe, Roast grape, goat’s cheese, thyme and honey galettes recipe, Sausage, leek and pumpkin galette with Parmesan pastry recipe, Small bunch of flat-leaf parsley, chopped. Cook the fish for one to two minutes until golden (you may need to lower the heat slightly at this stage, so the pan doesn’t become too hot) then flip the fillets over and cook on the other side for one to two minutes more. Recipe from James Martin’s Great British Adventure by James Martin (Quadrille, £25). Find out more, The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Blend butter with a small bunch of watercress (blanched in boiling water and refreshed in cold water, drained thoroughly and squeezed until dry, then finely chopped), mustard powder, lemon juice and salt and milled pepper to taste. Heat a large, non-stick frying pan over a medium heat until hot. Just blitz softened butter with watercress and garlic, roll it into a sausage and keep it in the freezer – you can then slice off a piece whenever you … Dip the fish fillets in the flour and coat them well, then shake briefly to dust off any excess. 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Blitz the watercress, garlic and anchovies in a food processor until smooth, then add the butter and … You need to be a subscriber to join the conversation. Dip the fish fillets into the flour and coat well, then shake briefly to dust off any excess. Pack into 4 little posts or shape into a roll, roll up in foil and chill until firm. Required fields are marked *. Also, because this is such a simple salad, all the ingredients should be … ... such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Cook until the butter turns nut brown – it’s ready when it smells nutty – then take the pan immediately off the heat and strain through the muslin-lined sieve. Line a sieve with muslin and rest it over a bowl. Your email address will not be published. Small bunch of watercress; METHOD. Spoon the flour into a shallow dish and season well. Blend butter with a small bunch of watercress (blanched in boiling water and refreshed in cold water, drained thoroughly and squeezed until dry, then finely chopped), mustard powder, lemon juice and salt and milled pepper to taste. Heat a large nonstick skillet over medium heat until heated through. Allrecipes has more than 20 trusted watercress recipes complete with ratings, reviews and cooking tips. Pour the flour into a shallow dish and season well. Add the oil, swirl it around to heat it, then lay the sole fillets into the pan. Slice and place on cooked steaks when serving. Visit eatout.co.za to find the perfect restaurant near you. Stir the lemon juice and parsley into the butter in the bowl, then spoon over the fish and serve straightaway with the watercress alongside. Ingredients 1 tbsp butter 2 small shallots, finely diced 75ml dry white wine 100ml vegetable stock 1 bay leaf 50ml double cream 50g watercress, roughly chopped Vegetable oil We rely on advertising to help fund our award-winning journalism. Your email address will not be published. Use the tip of a knife to make 20-25 small slits in the lamb, then set aside in a roasting tin. Best caught off the south coast from Dover round to Hastings, it’s a delicate fish that we should enjoy more often. Line a sieve with muslin and place it on a bowl. Pack into 4 little posts or shape into a roll, roll up in foil and chill until firm. Put the pan back over a medium heat and add the butter.