Dover Sole à la Stoday

[Stoday]

I cooked a delicious Dover Sole for my tea today. I thought I’d let you have the recipe. Oh yes, it’s my recipe. I’ve never seen anything like it and I’ve developed it over the years.

The béchamel sauce that comes with it is an essential part of the dish and makes all the difference between a bit of fish and a delicious dish. Anyway, a Dover Sole is an expensive fish. For a dinner plate size you’ll have to pay upwards of £7 so it’s worth a bit of trouble cooking it.

I neither skin not fillet the fish. If you cook it off the bone, you’ll lose flavour. If you remove the skin you remove flavour that you can cook into the sauce.

Take some parsley. Chop the leaves up finely and put the stalks into a pan that’s big enough for the fish. Pour in rather more than a pint of milk. Plus a blade of mace; a few peppercorns and a couple of slices of onion. Turn on the gas and let it simmer a bit. Keep it moving or it’ll burn on the bottom of the pan.

Now add the fish, dark side down. Let it just simmer for 4 minutes. Keep it moving about so you don’t overheat the bottom. Turn it over and cook the lighter side for 3 minutes. Put the fish on a warmed plate dark side up.

Sieve the milk into a small pan. Taste it. (I use a silver spoon to do this because the silver conducts heat quickly and cools it enough to taste quickly. That must be solid silver: silver plate won’t work). Add salt until the taste is right. Add pepper to taste too. Now thicken the sauce by stirring in a roux. When it’s thickened, add the chopped parsley leaves.

Pour half the sauce round the fish. Eat the dark side. (You can remove the skin if you like or eat it. Whichever, you’ve already got the taste out of the skin and into the sauce). Turn the fish over and add the rest of the sauce and eat the second side.

A crisp white chardonnay such as a Chablis drinks very well with this dish.

[Gadget]

I cooked a delicious Dover Sole for my tea today. I thought I’d let you have the recipe. Oh yes, it’s my recipe. I’ve never seen anything like it and I’ve developed it over the years.

The béchamel sauce that comes with it is an essential part of the dish and makes all the difference between a bit of fish and a delicious dish. Anyway, a Dover Sole is an expensive fish. For a dinner plate size you’ll have to pay upwards of £7 so it’s worth a bit of trouble cooking it.

I neither skin not fillet the fish. If you cook it off the bone, you’ll lose flavour. If you remove the skin you remove flavour that you can cook into the sauce.

Take some parsley. Chop the leaves up finely and put the stalks into a pan that’s big enough for the fish. Pour in rather more than a pint of milk. Plus a blade of mace; a few peppercorns and a couple of slices of onion. Turn on the gas and let it simmer a bit. Keep it moving or it’ll burn on the bottom of the pan.

Now add the fish, dark side down. Let it just simmer for 4 minutes. Keep it moving about so you don’t overheat the bottom. Turn it over and cook the lighter side for 3 minutes. Put the fish on a warmed plate dark side up.

Sieve the milk into a small pan. Taste it. (I use a silver spoon to do this because the silver conducts heat quickly and cools it enough to taste quickly. That must be solid silver: silver plate won’t work). Add salt until the taste is right. Add pepper to taste too. Now thicken the sauce by stirring in a roux. When it’s thickened, add the chopped parsley leaves.

Pour half the sauce round the fish. Eat the dark side. (You can remove the skin if you like or eat it. Whichever, you’ve already got the taste out of the skin and into the sauce). Turn the fish over and add the rest of the sauce and eat the second side.

A crisp white chardonnay such as a Chablis drinks very well with this dish.

Stod's, have you lost it or what? this is a belt and braces forum, and to most of us Fish'n chips is a good night out!!.........C'mon mate, get real, we even let Panlid in!

[Stoday]

It is a cookery corner.

Waddya want - how to boil an egg?

[Gadget]

It is a cookery corner.

Waddya want - how to boil an egg?

Thats better mate, .........I like them hard boiled!

[Hoovie]

You may joke (yoke?) but what IS the correct way to boil an egg?? do you start the timer from cold water? once it's boiled? do you have to compensate for different sizes of eggs??

It's a complicated topic not to be belittled.

There are many different ways to boil an egg successfully, but only one way to wire a plug correctly so it is important guidence is provided.

[skiking]

Hey Stods - nice recipe - missed it first time around
How do you make your roux ?

Gadget - making proper Fish and Chips is an art, something that is lost on a lot of Chippies these days

I think there should be more recipes in here and Stods can be the wino, errr sorry the wine expert

[Stoday]

How I make roux

Melt some butter in a non stick pan. Mix in some cornflour. You need enough cornflour to make the mixture only a little less stiff than bricklaying mortar. Now increase the heat until the mixture bubbles. Keep stirring it & let it cook slowly for a couple of minutes.

What's happening is that the flour absorbs the water in the butter (about 50% water content) and cooks in that water, leaving the cooked flour dispersed in oil. Don't cook too long or the flour turns brown.

You can use straight away or pour into a poly bag & keep in the fridge.

[Gadget]

You may joke (yoke?) but what IS the correct way to boil an egg?? do you start the timer from cold water? once it's boiled? do you have to compensate for different sizes of eggs??

It's a complicated topic not to be belittled.

There are many different ways to boil an egg successfully, but only one way to wire a plug correctly so it is important guidence is provided.

Hoovie, mate, you are rambling!..

[skiking]

stoday -