Summer Sunday cooking should be fresh, simple and fabulous, and this sole recipe doesn’t disappoint. Ridiculously pretty and all edible – it’s a visual feast as well as a treat for the tongue!
- 2 roses
- 120ml white wine vinegar
- 3 tbsp raw honey
- 2 tsp Maldon salt
- 2 skinned Dover sole
- 2 tbsp olive oil
- 1 chive head flower
- 1 bunch trimmed asparagus
- Seasoning and extra olive oil
To make the pickle place the vinegar, honey & salt into a china bowl. place in the microwave for 2 mins, stir then put back in for a further 1 minute.
Set the pickle liquor aside until it has cooled.
Pick the rose petals, wash then place into the pickle, stir and leave.
Heat the grill to a high temperature. Pop the fish onto a tray then drizzle with olive oil, season and place under the grill for 8 minutes or until golden. Drop the grill shelf and cook for further 6-8 minutes.
Boil a pan of water with a little salt and cook the asparagus for approximately 3-4 minutes.
Once the fish is cooked serve with the rose petals and a little pickle juice, Pick the chive flowers, wash, then sprinkle over the fish.
Serve with asparagus and some olive oil.