Michelin Star chef Adam Byatt cooks a Dover sole with dashi butter recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat and provides a different flavor profile.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth offers a lighter flavor while chicken broth is more accessible.

sake

🥗Healthier: white wine

💰Cheaper: cooking wine

White wine can provide acidity and depth similar to sake.

dover sole

🥗Healthier: flounder

💰Cheaper: tilapia

Flounder is a similar fish with a mild flavor, while tilapia is more affordable.

Take the Dover sole and remove the skin, leaving the white skin on.

Cut off the head and tail of the Dover sole.

Trim the fins off the sides of the fish using scissors.

Cut down the bone of the fish to create a trench.

Prepare the dashi butter and place the Dover sole in it.

Put the prepared Dover sole into the oven.

Bake the fish until cooked through, ensuring the butter does not brown but poaches the fish.

Prepare white beetroot by baking in a salt crust made of table salt and egg white.

Peel the baked white beetroot and slice it thinly.

Plate the fish with a piece of smoked eel and the sliced white beetroot on top.

Add caviar over the fish and serve with cauliflower puree.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens