Method:
1. Bring a large saucepan of water to the boil. Dip the tail ends of the sole into the boiling water until the skin just starts to peel away from the fish.
2. Lay the fish on a flat surface and if needed, use a sharp knife to start peeling the top skin away from the fillets until you can grip it easily with your hand.
3. Using a tea towel, carefully peel the skin away from the whole fish. Repeat for the underside of the soles. Repeat for the second sole.
4. Using a flexible filleting knife, run the tip of the knife down one side of the backbone in a long, sweeping action, flexing the tip of the knife flat against the bones. Repeat, this time getting the tip further under the fillet to separate it away from the bones. Repeat until the fillet can be pulled or easily cut away from the fish, always using long, sweeping motions with the knife. Repeat for the remaining fillets, discarding any roe. Trim away any frill and bloodied parts.
5. Lightly score the skin sides of the fillets with the tip of the knife using a crosshatch pattern; this will prevent the fillets from seizing and curling up too much when cooking.
6. Finely slice the rhubarb on the bias using a mandoline or very sharp knife. Finely slice the fennel, reserving the fronds for a garnish.
7. Combine the orange juice, sugar, and a 100 ml water in a sauté pan. Bring to a simmer, stirring, and then add the rhubarb and fennel. Cover with a lid and gently simmer for 3-4 minutes until just tender.
8. Preheat the oven to 180°C (160° fan) | 350F | gas 4.
9. Once the rhubarb and fennel are tender to the tip of a knife, remove the pan from the heat.
10. Place some rhubarb, fennel, and some fennel fronds across the lengths of the sole fillets before rolling up and securing with toothpicks.
11. Arrange the fish on their sides in an ovenproof pan. Season with salt and pepper and dot with the butter. Pour the stock around the fish.
12. Roast for 7-10 minutes until the flesh is firm to the touch and opaque in appearance. Remove from the oven and let cool briefly.
13. Divide the poached rhubarb and fennel slices between serving plates, spooning over the juice from the the pan.
14. Sit the sole fillets on top and garnish with some more fennel fronds and freshly ground black pepper before serving.
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Serves:
4
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Time needed:
45 minutes
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Difficulty
Hard
Ingredients
- 2 fresh Dover sole
- 2 large rhubarb stalks, leaves trimmed and discarded
- 1 large fennel bulb
- 1 large orange, juiced
- 1 tsp caster sugar
- 1 tbsp butter
- 150 ml fish stock
- salt
- freshly ground black pepper
Rhubarb Nine Ways
