Sunday May 31, 2020

Food fit for an Atlantic feast

This week, try these three classic, comforting dishes by Maura O‘Connell Foley, taken from her new book My Wild Atlantic Kitchen. Out now, the book is on sale at

17th May, 2020
Dover sole meunière

Dover sole meunière

This is without doubt my favourite fish, cooked simply, pan-fried and served with a light lemon butter.

Unlike most fish such as turbot, cod, trout, salmon, plaice, brill or lemon sole, which are best straight out of the water, Dover sole must be left for 48 hours before cooking. If you eat it when it is caught, the texture is tough, so it is best left to settle.

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