The Kent Cook Off dish ...
Method for Dover sole:
Mix the flour with some salt, black pepper and the paprika.
Dip the fish in the beaten egg, dredge in the seasoned flour.
Heat a large frying pan until hot, then add the oil and butter and fry the fish for 1-2 minutes on each side, until golden and just cooked.
Set aside on a warm plate.
Method for sabayon:
Place the eggs and 1/3 of the beer into a bowl and whisk to combine.
Place the bowl over a pan of boiling water, so it just sits above the water level.
Continue to whisk until it starts to thicken then add the remaining beer and whisk some more.
Keep over a low heat until ready to be served.
When ready to serve, add the lemon juice, chives and salt and black pepper.
Method for pommes noisettes:
Preheat the oven to 200C/400F/Gas 6.
Peel the potatoes, then with a melon baller or parisienne scoop, cut out lots of little round balls of potato – about 12 per portion.
Heat a large frying pan until hot and add the butter and oil.
Add the potato balls and fry, stirring constantly till they begin to take on some colour.
Place into the oven and roast for 5-8 minutes until golden and tender.
Add the chopped sea purslane and season with salt and black pepper.
Method for seaweed:
Bring a large pan of salted water to the boil, add the sea beet leaves and cook for 1-2 minutes then drain and refresh.
Place into a food blender with the butter and then blitz to a puree, adding a little cooking water if necessary.
Pass through a sieve into a pan to reheat when ready to serve.
Trim the end from the sea alexander and peel.
Bring a pan of salted water to the boil, add the sea Alexander and cook for 1-2 minutes.
Drain and refresh then toss in a hot pan with butter when ready to serve.
Heat a deep fat fryer to 180C.
Make sure that both the bladderwrack and kale are very dry, with any excess moisture removed.
Add the bladderwrack and kale in small batches to the fat fryer – taking care to stand well back.
Fry for 1-2 minutes then remove and drain onto kitchen roll – patting carefully.
Season with a little salt.
Place the sole in the centre of the plate, place the pommes to one side, the seaweeds to the other and spoon over the sabayon
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