Roasted Dover Sole Grenobloise, New Season Potatoes, Warm Tartare Sauce
— Main by Head Chef Mark Budd, Bovey Castle Hotel & Spa
Preparation time: 15 minutes Cooking time: 10 minutes
SUMMER RECIPES
INGREDIENTS Makes 1 portion
Dover Sole Grenobloise
2 tbsp oil
500g Dover sole flour for dusting, seasoned with salt and pepper, to taste
100g butter, cubed 1 lemon (incl zest and 4 segments)
1 tsp lilliput (extra fine) capers small handful of...
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