The Isle of Man Farming Community are setting Howard and Christy a series of cooking challenges. With recipes suggested by farming and fishing families around the Island, each week the Late Lunch Team will rustle up a main or a pud - using, of course, the best Manx Produce they can find.
In this latest of our 'Farm Kitchen Challenges', Howard was challenged to make a fishy dishy using some freshly caught Dover sole, provided by Kermelly Seafood LTD Scroll down to find the recipe.
Claire and Danny told us a bit about their life, their work and the recipe itself:
And here's how ower Howard got on! Don't forget you'll find the recipe below; if you have a go, do send us your photos and videos (or samples...) to let us know how you got on.
Kermelly Seafood’s Dover Sole baked with Manx butter, white wine, lemon and parsley
250g Manx new potatoes
1 or 2 dover sole, trimmed and skinned
70g Manx butter, sliced into 6 pieces
15g fresh parsley, finely chopped
50ml white wine
50g soft leaf spinach
3 tablespoons water
Sea salt to season
Preheat the oven to 180C.
Scrub the potatoes (no need to peel them), chop them into bite-size chunks and add them to a pan. Pour in enough cold water to cover the spuds by 4-5cm and set the pan on the hob. Bring to the boil then simmer for 10-15 mins, till the potatoes are tender.
Place a very large piece of foil in a baking tray which is large enough to completely cover the lemon sole.
Place the Dover sole on the foil in the baking tray. Cut the lemon in half and squeeze lemon juice over the fish from one of the halves and use the remaining half to cut slices – place the lemon slices over the fish.
Place 4 of the butter slices along the top of the fish and scatter with the fresh parsley.
Pour in the wine, water and season with salt.
Fold over the foil over the fish, pull the sides of the foil together and seal tightly around the whole fish.
Place in the oven and bake for 15-20 minutes. Check the fish is cooked all the way through by taking the foil wrapped fish out of the oven and carefully opening one corner (hot steam will come rushing out, so be careful). Use a knife to move the flesh at the thickest part of the fish to see if it’s opaque white all the way to the bone, if it’s not, seal the foil and put the fish back in the oven for another 5 minutes.
When cooked through, remove the baking tray from the oven and open the foil completely. Carefully lift the fish onto a warm plate and pour the buttery wine sauce all over the fish. Serve immediately while hot with the new potatoes (coated with butter and a pinch of salt if desired), spinach and wedges of the remaining lemon on the side. Enjoy!