Dover Sole in House Blend Butter

‘House Blend Butter’ are three very happy words to sit alongside each other. Round BBQ season, we bring a pat of butter to room temperature and whip a load of House Blend into it, roll into a cylinder and refrigerate — so that we can cut off bits of the beautiful chilli-spiked butter to melt over hot steaks and anything else which comes off the BBQ.

This method is even easier. It simply involves adding House Blend to a pan of foaming butter. Swirl it around so that the chilli and sumac infuse to create a vibrant and delicious oil. It’s our go-to method whenever we’re lucky enough to get our hands on some fresh white fish. The sumac has a lemony sharpness and the Turkish chillies elevate the dish without overwhelming a delicate fish fillet. Serve simply, with a bowlful of hot, salty french fries or baby new potatoes and a hot tomato salad.

Ingredients

2 Dover Sole (or alternative white, meaty fish EG whiting, hake, John Dory)
4tbsp flour
Salt
Pepper
50g butter
1tbsp House Blend
1/2 lemon

Method

To prepare the fish, use a pair of kitchen scissors to trim the frills from round the edge of the fish. Squeeze out any roe and pat dry with kitchen paper. (If using fillets only, this step is not necessary. If buying from a fishmonger don’t hesitate to ask for assistance, so you have ready-to-cook fish).

Put the flour in a shallow dish. Season generously with salt and pepper and then dip the fish on both sides so that it’s covered in a light and even coating of seasoned flour. Set it aside.

Heat half the butter in a non-stick pan. When it’s foaming, place the fish in the pan and cook, skin-side down for 3-4 minutes. Don’t poke it or agitate it — it’ll only break the skin — hold your mettle, and then flip the fish with a fish slice or large spatula in a single confident motion.

Add the rest of the butter and the House Blend. Let it cook for 2 more minutes on the other side — while constantly spooning the House Blend Flavoured butter over the skin-side of the fish. Squeeze the lemon into the pan to cool the foaming hot butter and slow the cooking while you take the fish to the table and plate up.

 

 

spices used

single origin spices
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