GRILLED FILLET OF DOVER SOLE WITH RED PEPPER MARMALADE

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Grilled Fillet of Dover Sole with Red Pepper Marmalade image

Provided by Food Network

Number Of Ingredients 33

8 fillets Dover sole, filleted into 4 equal pieces
Salt and pepper
2 tablespoons olive oil
4 tablespoons basil oil (recipe follows)
1 recipe herb salad (recipe follows)
16 new potatoes boiled in saffron water
3/4-ounce unsalted butter
2 bunches basil, plus chopped for garnish
9 ounces olive oil
Salt and pepper
7 ounces tomatoes, blanched, peeled, and deseeded
2 ounces black olives, pitted
1/2 bunch chives
2 tablespoons 9 year old balsamic vinegar
4 red peppers
2 tablespoons groundnut oil
1 red onion, peeled and finely chopped
3 cloves garlic, peeled and finely chopped
1 red chili, deseeded and finely diced
1 teaspoon sugar
2 tablespoons red wine vinegar
3/4 cup chicken stock
2 tomatoes, blanched, peeled, deseeded and diced
1 tablespoon white wine vinegar
1 tablespoon lime juice
2 tablespoons extra virgin olive oil
1/2-ounce bunch chervil
1/2-ounce bunch chives, cut into small lengths
1/2-ounce bunch basil
3 sprigs dill
1 3/4 ounces celery leaves, chopped
3/4-ounce arugula
Salt and fresh black pepper

Steps:

  • Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a food processor. Add a little olive oil and puree. Scrape basil from sides of the jug and add more oil. Season with salt and pepper and place in a small saucepan. Place on the flat top or over a low flame and cook for 1/2 hour. Pass through a fine strainer pressing well to extract maximum flavor. Add finely chopped tomato concasse, chopped black olives, and chopped basil and chives. Finish with 1 tablespoon Balsamic vinegar.
  • For the marmalade, cook red peppers under a preheated grill until blistered and well charred on all sides. Place in a bag and leave until cool enough to handle, then peel, deseed and cut into small dice. Heat the oil in a pan, add the onion and sweat until soft and translucent. Add the garlic and sweat for another minute. Add red peppers, chili, and sugar and sweat for 2 minutes. Add the red wine vinegar and boil until reduced by half. Stir in the stock, reduce the heat and simmer until very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm.
  • To assemble the dish, season the fish with salt and pepper, coat with olive oil and in a very hot grill pan, mark the fish and then transfer to baking tray. Cook in a preheated 200 degree oven for 4 minutes. Remove the fish and let rest for 1 minute. Place a bit of the red pepper marmalade in the center of a plate. Place the fish on top, and arrange some of the herb salad on top of the fish. Drizzle the basil oil and balsamic around the plate. Serve immediately.
  • For the Herb Salad: Combine the vinegar, lime juice and olive oil and toss in the herbs, season with salt and pepper. Set aside.

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