The Kent Cook Off dish ...


  • Ingredients for Dover sole

  • 8 fillets of Dover sole, skinned

  • 4 tbsp plain flour

  • ½ tsp smoked paprika

  • 2 beaten eggs

  • 2 tbsp olive oil

  • 50g (2oz) butter

  • Ingredients for beer sabayon

  • 3 large egg yolks

  • 110ml (4floz) wheat beer

  • 1 tsp lemon juice

  • 2-3 tbsp chives, chopped

  • Ingredients for pommes noisettes

  • 1kg (2lb2oz) waxy potatoes

  • 50g (2oz) butter

  • 1 tbsp olive oil

  • 4 tbsp chopped sea purslane

  • Ingredients for seaweed and kale

  • 1kg (2lb4oz) sea beet leaves

  • 50g (2oz) butter

  • 500g (1lb2oz) sea alexander, leaves discarded

  • 200g (7oz) serrated bladderwrack, leaves picked and finely sliced

  • 200g (7oz) curly kale, leaves picked and finely sliced


  • Method for Dover sole:

  • 1.

    Mix the flour with some salt, black pepper and the paprika.

  • 2.

    Dip the fish in the beaten egg, dredge in the seasoned flour.

  • 3.

    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.

  • 4.

    Set aside on a warm plate.

  • Method for sabayon:

  • 1.

    Place the eggs and 1/3 of the beer into a bowl and whisk to combine.

  • 2.

    Place the bowl over a pan of boiling water, so it just sits above the water level.

  • 3.

    Continue to whisk until it starts to thicken then add the remaining beer and whisk some more.

  • 4.

    Keep over a low heat until ready to be served.

  • 5.

    When ready to serve, add the lemon juice, chives and salt and black pepper.

  • Method for pommes noisettes:

  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Peel the potatoes, then with a melon baller or parisienne scoop, cut out lots of little round balls of potato – about 12 per portion.

  • 3.

    Heat a large frying pan until hot and add the butter and oil.

  • 4.

    Add the potato balls and fry, stirring constantly till they begin to take on some colour.

  • 5.

    Place into the oven and roast for 5-8 minutes until golden and tender.

  • 6.

    Add the chopped sea purslane and season with salt and black pepper.

  • Method for seaweed:

  • 1.

    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.

  • 2.

    Place into a food blender with the butter and then blitz to a puree, adding a little cooking water if necessary.

  • 3.

    Pass through a sieve into a pan to reheat when ready to serve.

  • 4.

    Trim the end from the sea alexander and peel.

  • 5.

    Bring a pan of salted water to the boil, add the sea Alexander and cook for 1-2 minutes.

  • 6.

    Drain and refresh then toss in a hot pan with butter when ready to serve.

  • 7.

    Heat a deep fat fryer to 180C.

  • 8.

    Make sure that both the bladderwrack and kale are very dry, with any excess moisture removed.

  • 9.

    Add the bladderwrack and kale in small batches to the fat fryer – taking care to stand well back.

  • 10.

    Fry for 1-2 minutes then remove and drain onto kitchen roll – patting carefully.

  • 11.

    Season with a little salt.

  • To serve:

  • 1.

    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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