Dover Sole with capers and parsley

Fish that is probably more popular on the Islands than salmon. Everyone eats, starting in Cornwall and ending in Norfolk. There are so many ways to prepare Salt that you will not be bored with it. The Scots once offered me Sola with a crushed black pudding on top and I will tell you that I was shocked.
2 salt fillets
shallot
lemon
spoon of capers
parsley
100 ml white wine
spoon of butter
50 ml oil
salt pepper


Pour oil into the pan and warm up well. We put Sola on it – previously dried with a paper towel. Fry until golden brown and season with salt and pepper. We turn over and pull the fish to one side. On the other side, fry finely chopped shallots and capers. We add the grated zest of half a lemon and its juice. Water the whole with wine and evaporate gently. We add a teaspoon of butter and sprinkle with parsley.
Such Sola is so delicious that it doesn’t need any additions but if you insist it suggests something delicate, i.e. broccoli or blanched asparagus. Grilled vegetables or jackiet potato will suit, possibly new potatoes.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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