Dover Sole is always an expensive fish, and one of my favourites for its sweet taste and extraordinary coherent texture. I think not many people know that unlike most fish which are best eaten as fresh as possible, the Dover Sole actually improves by being kept a few days. So we grabbed the opportunity to buy some from the 'Reduced' shelf in Sainsbury's yesterday. It was approaching some sort of Sell-By date so they were getting rid of it quickly, but actually it was approaching perfection.
Simply brushed with sweetish olive oil and grilled (remember to oil the grill wires before you lay the fish on). Turn it once to get the skin nicely cooked each side. Served with tiny potatoes dug fresh from the allotment. The skin of the Sole, though a bit scratchy, is absolutely delicious when cooked to a slightly crisp finish. This is sumptuous food, fit for millionaires.
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