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Fish of the month recipe for Sole, Dover sole, Common sole

Steamed dover sole with pickled grape, roast garlic and parsley dressing

Steamed dover sole with pickled grape, roast garlic and parsley dressing Steaming the fillets in a little wine and stock produces a small amount of tasty fish essence to add to the dressing. The pickled grapes are a lovely addition to my twist on the classic sole varonique. For a perfect lunch, serve this dish with a bowl of hot new potatoes and a simple salad of dressed peppery leaves, such as rocket or watercress.


4 Dover soles, 350-400g each, filleted and skinned
50g unsalted butter
1 shallot, peeled and chopped
50ml roast fish stock
50ml white wine
Cornish sea salt and freshly ground black pepper
20 pickled grapes
2 tsp roasted garlic puree
30ml good-quality white wine or champagne vinegar
150ml extra virgin olive oil
4 tsp chopped parsley
To finish
4 roasted garlic cloves
Roast fish stock
Makes about 500ml
1kg turbot, brill or sole bones, washed and all blood removed
water to cover
Pickled grapes
40 grapes (red or green or a combination)
50ml white wine
50ml white wine vinegar
50ml water
50g caster sugar
pinch of sea salt
1 garlic clove, peeled and crushed

Serves 4


Pickled grapes: Wash the grapes, pat dry and put into a clean container. Put the rest of the ingredients in a saucepan. Bring to a simmer and simmer for 2 minutes, then pour over the grapes, making sure they are covered. Allow to cool, then seal and leave for at least 12 hours before using. Stored in a sterilised jar in the fridge, these pickled grapes will keep for 3 months. Roasted garlic puree: Blitz the garlic pulp in a small blender until smooth. You can store the puree in a small jar covered with a thin film of olive oil in the fridge for up to a month. For the dressing: Slice the pickled grapes. Whisk the roasted garlic puree and wine vinegar together in a bowl and then gradually whisk in the extra virgin olive oil. Add the chopped parsley, sliced grapes and some salt. Season the fish fillets with salt and pepper. Put the butter, shallot, fish stock and wine white in a pan (with a tight-fitting lid) over a medium heat. Bring to the boil and boil for 1 minute, then add the seasoned fish fillets and cover with the lid. Check after 3 minutes. The fish should be cooked, but if the fillets are still a little underdone, simply remove the pan from the heat, keeping the lid on, and keep checking after every minute. While the fish is cooking, gently warm the pickled grape, garlic and parsley dressing to tease out all the flavours. When the fish is ready, transfer it to warmed plates. Pour the cooking liquor into the dressing and then spoon over the fish. Add the roasted garlic cloves. Serve immediately.


Roast fish stock: Preheat your oven to 200c/Gas 6. Line a roasting tray with silicone paper and lay the fish bones on it. Roast for 30 minutes, then turn the bones and roast for another 10 minutes. Transfer the roasted bones to a stockpot and pour on enough water to cover. Bring to a simmer over a medium heat and skim off any impurities from the surface. Simmer for 30 minutes, then take off the heat and strain through a sieve into another pan. Bring the stock back to a simmer and reduce by half. Remove the heat and allow to cool. The stock is now ready to use. You can store it in the fridge for up to 3 days or freeze it for up to 2 months. Roasted garlic cloves You can roast cloves individually on a baking tray at 200c/Gas 6 for 15-20 minutes to use as a garnish.

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Nathan Outlaw

Nathan Outlaw

Born in Kent, Nathans love of Cornwall began as a child following family holidays camping in the sand dunes near Hayle. Despite his parents trying to dissuade him from entering the catering industry as a career, Nathan spent two years travelling two hours each way to Thanet College in Broadstairs in order to gain his qualifications as a chef. During this time, he also worked every Saturday evening in the local pub kitchen. In 1996, Nathan was delighted to be offered the position of 2nd commis by Peter Kromberg at the Intercontinental, Hyde Park Corner in London and spent the next 18 months gaining invaluable knowledge about cuisines from around the world. Following this, he had short stints with Gary Rhodes and Eric Chavot, eventually making the decision to move out of London and into Cornwall where he counted himself fortunate to gain a position with Rick Stein and Paul Ripley at the Seafood Restaurant in Padstow. Despite being made to prep fish for the entire first year (but realising now that this was invaluable experience!), this is where Nathans passion for fish was awakened. Two years in Cornwall were followed by two years at the Michelin starred Lords of the Manor in Gloucestershire working alongside John Campbell. However, Nathan returned to Cornwall to help Paul Ripley open his restaurant, Ripleys , in St Merryn. Following this, Nathan had another stint with John Campbell, this time as Head Chef at the 5 star Vineyard at Stockcross. In May 2003, Nathan made the decision to return again to Cornwall where, in partnership, he opened his first restaurant, The Black Pig, in Rock. The following January, at the age of 25, Nathan was awarded his first Michelin star. Unfortunately, the business was to close but Nathan remained in Cornwall, again being awarded a Michelin star and the accolade of Best Restaurant in Cornwall at St. Ervan Manor, near Padstow. However, the owners decided to sell the property and, subsequently, Nathan was offered the dining room at the Marina Hotel in Fowey. It was at this point that Restaurant Nathan Outlaw was born. For three years, Restaurant Nathan Outlaw in Fowey retained the accolade of Best Restaurant in Cornwall. It was awarded a rising 2 star by the Michelin Guide and was given the position of 10th Best Restaurant in the UK by the Good Food Guide. In May 2009, Nathan opened the second of his restaurants, Nathan Outlaw Seafood and Grill at the St Enodoc Hotel in Rock (now re-named Outlaws at St Enodoc Hotel), which brought a casual dining arm to his business. Then in December 2009, Nathan decided to move the fine dining restaurant to Rock, thus enabling him to concentrate his expertise on both restaurants under one roof. Nathan now had 100% control of his own business and was further encouraged when The Good Food Guide predicted that he would become one of the most renowned chefs in the UK over the next decade. August 2010, brought more recognition when Restaurant Nathan Outlaw was awarded Best Fish Restaurant in the UK and 5th Best Restaurant in the UK by The Good Food Guide. In September, 2010 Restaurant magazines UK Top 100 Restaurants Awards named Restaurant Nathan Outlaw as Restaurateurs Restaurant of the Year, 2010. also named it second in the Top 50 Restaurants Outside London. The beginning of 2011 brought more accolades as Restaurant Nathan Outlaw, within a year of opening, was awarded 2 Michelin stars. At the time, this achievement made Restaurant Nathan Outlaw the only Michelin 2 Star fish restaurant in the world. Restaurant Nathan Outlaw currently retains its 2 Michelin stars and has recently been named 3rd in the Good Food Guides Top 100 Restaurants in the UK. In October 2012, Nathan opened Outlaws at The Capital Hotel, Knightsbridge. Here he took up a consultancy, which saw him take charge of his first restaurant in London. Again, accolades have accrued and he currently holds Best Set Lunch in London and more recently, and within a year of opening, a coveted Michelin star. Nathans desire to bring simply cooked fish and seafood to the attention of everyone saw him open his latest venture, Outlaws Fish Kitchen, in the small fishing village of Port Isaac, Cornwall. The restaurant was opened in August, 2013 and staff had just two weeks to make it ready for customers. In this restaurant, the concept is one of small, sharing plates but the quality of the fish and the skilled cooking are still on a par with its sister restaurants. So far, it has been proving very popular. A staunch supporter of quality education for young chefs and front of house staff, and always keen to encourage young people into the hospitality industry, Nathan has partnered with Cornwall College to create Academy Nathan Outlaw. The 2012/13 academic year, saw the first cohort of the best young Level 3 chefs enriching their studies by having special master classes from Nathan himself and being invited to take part in work experience sessions in his kitchens. He has also been able to call on a network of friends and colleagues within the food and hospitality industry to meet with the students and pass on their knowledge. In the 2013/14 academic year, Academy Nathan Outlaw students will be drawn from both Level 2 and Level 3 student chefs and it is hoped that provision for front of house students will follow. In addition to his restaurants, Nathan has been busy making appearances on television on BBCs Great British Menu and Saturday Kitchen Live, and Good Food Channels Market Kitchen. He has recently completed a television series called Hook It, Cook It co-presenting with chef friend, Valentine Warner. The series is due for broadcast by Fox International TV channels early in 2014. His first book Nathan Outlaws British Seafood was well received and stayed in the Amazon Top 100 Cookery books for many weeks. It recently won the Food and Travel Cookery Book of the Year award. Nathan is currently writing his second book, Nathan Outlaws Fish Kitchen which is due for publication by Quadrille on 8th May 2014. Being a passionate and proud supporter of everything Cornish, Nathan continues to search out the amazing produce the South West of England has to offer. He is passionate about seafood, constantly seeking to gain knowledge about all aspects of the fish he cooks. He also continuously experiments with new ingredients and new recipes, bringing innovative ideas to modern fish cookery and striving to create the best possible dishes that will do justice to the fantastic fish available to him. Nathan can often be seen demonstrating his skills at various local food festivals too, including the Cornish Food and Drink Festival and Exeters South West Food Festival where his easy manner and obvious love of seafood and cooking is a winner with audiences.

My connection with seafood

Without seafood and fish, I would not have a business! Seafood and fish are so versatile but in the UK they are underused because the majority of the general public is reluctant to try different species or to cook it at home. My mission is to take the fear away from fish cookery and to show people what fantastic ingredients fish and seafood are

Why sustainability is important to me

Sustainability is important to me so that we can continue to enjoy a variety of fish and seafood for years to come. If we ignore the warnings, we have only ourselves to blame. I listen carefully to the fishermen who supply my restaurants, they fish from small day boats and are on the frontline. It saddens and angers me that people do not heed warnings about misuse of the marine environment both nationally and globally. logo

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