Dover Sole with Warm New Potato and Runner Bean Salad

September 2nd, 2007

Dover Sole

Rob’s uncle gave us some runner beans fresh from his allotment today. They looked and smelt amazing; vibrantly green with a fresh aroma. There’s nothing like vegetables that fresh and they’re best eaten as soon as possible.

Runner Beans

To go with the beans for dinner I picked up some Dover Sole, new potatoes and sweet cherry tomatoes on the vine.

I cut off the frills, head and tail from the fish and skinned it (the skin can be pulled off easily) then lightly seasoned each side and fried it gently in a little olive oil and butter, turning half way through. This is a beautifully and delicately flavoured fish that really needs no other flavouring, which is likely to overpower it anyway.

I left the tomatoes on the vine and fried them in the same pan as the fish, and I halved the new potatoes and boiled them until tender in salted water with a few sprigs of mint. The runner beans simply needed a little trim each end, cutting diagonally and boiling for just a few minutes in the same pan as the potatoes. I served them mixed together with a squeeze of lemon and drizzle of olive oil.

I can’t tell you how delicious it all was; proof on a plate that fresh, seasonal ingredients need no frills, just simple cooking.

Runner Beans and Cherry Tomatoes

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