Pan-seared black sole with samphire and garlic butter

Chef's Delight

Norbert Neylon

A WORD FROM THE CHEF

Black Sole is also known as Dover Sole and it’s my favourite fish. A flat fish as it swims deep in the ocean. Samphire is also known as sea asparagus and can be foraged on the cliffs close to the coast.

This is quite a simple dish that lets the quality of the ingredients speak for themselves.

INGREDIENTS

(Serves 1)

One black sole at least 1lb in weight

30g samphire

A clove of garlic

50g unsalted butter

One lemon

15g dill chopped

10g chives chopped

METHOD

If you can, ask your fishmonger to skin the sole for you.

If not, you can make a little cut in the skin on the tail of the fish and gently remove the skin pulling it towards the head of the fish. Be careful not to tear the flesh.

Once the skin has been removed on both sides, use a sharp kitchen scissors to trim the sole on both sides removing the fish skirt and small bones.

Once ready wash under cold water and dry well.

To cook, season with salt and pepper and place in a hot frying pan with a little olive oil.

Brown nicely on both sides and place in the oven at 200 degrees Celsius for three to four minutes, before turning on the opposite side for a further three to four minutes.

You will know it’s cooked when the fillets start to open up away from the bone at the top of the fish.

To make the garlic butter sauce, finely chop the garlic add the butter and melt slowly. Once the butter is melted add the samphire, some finely zested lemon and chopped herbs

Next use a flexible knife to remove the fillets from the bone and place on the plate as shown. Finally add the sauce and a good wedge of lemon.

ABOUT THE CHEF

Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.

The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.