Recipe: Chef Martin Cahill’s Dover Sole

This recipe is from the Archives. Originally published in September 2017, this recipe was developed by Chef Martin Cahill for the Dukes Hotel Dubai. Enjoy!

DOVER SOLE (recipe for 10 people)

• 10 Dover sole

• 3 kg potatoes

• 8 lemons

• 150g capers

• 20g dill

• 1kg butter

• 100g parsley

METHOD

Cook potatoes in a pot of water. Once cooked, remove and peel the skin. To finish, chop a little dill herb, and season well with salt and a knob of butter, they’re ready to serve. Sear the sole in a hot pan until golden brown, turn over in the pan, continue cooking in the oven for about 5 minutes till flesh just starts to give way at the bone, once cooked take out and finish the sauce in the pan by adding butter until it is foaming and baste fish well, then to finish, add capers, lemon and finally herbs to finish and serve.

The Dover sole is one of our signature dishes at The Great British Restaurant (on the main floor of Dukes Dubai). It says everything about the style of food we do and our identity. We source our fish from a supplier that used to be based at Billingsgate Fish Market in London. They understand the quality that Chef Martin Cahill insists on. Here at GBR, we cook beautiful classic British dishes using the best of British produce we can get in the Gulf, and this dish is all about the quality produce. Chef Martin is very passionate about. So we keep it simple, and let the fish speak for itself, and we get a well-cooked, lightly garnished fish dish.

Enjoy!