Dover Sole and Lobster
Richard Corrigan's Dover Sole and Lobster is a stunning spring time dish with broad beans, peas and fresh morels all included.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Stockpot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Stove
Ingredients
- 2x sole fillets
- 1x lobster
- 100g broad beans
- 100g peas
- 30g wild garlic
- 15g fresh morels
- Dash of vin jaune
- Trimmings from 1 sole fillet
- 1 x egg white
- 25g melted butter
- 30g double cream
- Cayenne pepper
- Salt
- Shells from lobster
- Dash of olive oil
- 1 leek (chopped roughly)
- 1 shallot (chopped roughly)
- 4 tarragon leaves
- Dash of brandy
- 40g San Marzano tomatoes
- 250g chicken stock
- 60ml double cream
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