Dover Sole stuffed with Kale and Beaufort Cheese - James Martin Chef

Ingredients

• 2 fillets of Dover Sole
• 1 shallot – diced
• 20g salted butter
• 10g – very thinly sliced 30g kale
• 10g black truffle
• 5 small capers
• Maldon sea salt and pepper – to season
• Preheat the oven to 180 degrees.
• Remove stems from kale and blanch the leaves in boiling salted water. Pat dry.
• Add half the diced shallots with 10g of butter to a pan and allow to soften.
• Finely chop the kale and add to the pan. Cook until soft and check seasoning.
• Lightly flatten the fillets and gently season with Maldon sea salt.
• Lightly butter a baking tray and lay one fillet down gently.
• Place the kale on the fillet and lay the second fillet on top (like an envelope).
• Sprinkle the remaining raw shallot over the sole and leftover butter.
• Drizzle some water over the fish (to keep it moist) and place in the oven for 4.5
• minutes at 180 degrees.
• Add your thinly sliced cheese over the envelope and place back in the oven for 1-2
• minutes until it melts over the sole and turn down to 160 degrees.
• Rest in the oven for another minute and remove.
• Gently add to plate and grate your black truffle over the fish.
• Pour any juice from the baking tray around the fillet.
• Finish with some small capers and enjoy!