Recipes & Cooking
Cornish CRAB & ROASTED TOMATO SOUP Method:
- Simply defrost
- warm through and serve with some nice crusty bread.
Dover Sole Meunière Method:
Defrost the Dover Sole.
Lightly dust the Dover Sole with seasoned flour (plain flour, salt and pepper) and shake off the excess.
Preheat a large non-stick pan over a medium-high heat, add enough sunflower oil to thinly cover the base of the pan. Add the Dover Sole carefully and shallow fry for 2 minutes until golden in colour. Reduce heat if necessary, to avoid burning the fish.
Flip over the Dover Sole and continue to cook the other side for a further minute.
Add the Meunière Butter to the pan and cook for a further 2 minutes. The butter will melt and start to foam. Baste the Sole with the foaming butter.
Remove from the pan and onto a plate, pour over some of the butter and serve with Cornish new potatoes and Tregassow Farm asparagus.
Sustainability & Provenance
Thanks to this successful sole recovery plan, populations are healthy in our area and Dover sole is 'Recommended' on the Cornwall Good Seafood Guide. Read more