The king’s coronation dover sole
A fish supper fit for a king! The fish is covered in curry butter, baked and served in a coronation sauce.
Ingredients
For the korma-spiced butter
- 24g/1oz curry powder
- 1 tsp ground coriander
- 1 tsp sea salt flakes
- 250g/9oz butter, softened
For the dover sole
- 2 tbsp vegetable oil
- 1 onion, diced
- 20²µ/¾´Ç³ú curry powder
- 30g/1oz golden raisins, soaked in hot water and drained
- 30g/1oz almonds, sliced and toasted
- 1 whole British Dover sole (about 400–500g/14oz–1lb 2oz), head and skin removed, washed and trimmed
- salt
- 8 stems purple sprouting broccoli, washed and trimmed, to serve
- 1 tbsp coriander cress, to garnish
For the mango yoghurt
Method
To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside.
To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4.
Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture.
Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes.
To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside.
To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt.
