Recipe by Ankur Biswas
Paupiette of Lemon Sole on saffron & green pea risotto with caramelised baby vegetables and dill oil.
The Grill Room restaurant at The Royal Castle Hotel in Dartmouth has long been a popular destination for its fine dining, award winning breakfasts, Sunday lunches and river views. The Grill Room was awarded its first AA Rosette thanks to Head Chef, Ankur Biswas and his team.
Ankur was born and raised in Haridwar at the foothills of the Himalayas. Surrounded by enthusiastic cooks in the family with valuable recipes and endless cooking advice from his grandma, it is no surprise that today his dishes incorporate a fusion of international flavours and traditional recipes alongside modern cuisine.
Ingredients
Paupiette of Lemon Sole on saffron and green pea risotto with caramelised baby vegetables and dill oil.
(Serves 4)
Paupiette of Lemon Sole:
- 2 x lemon sole fillets approx. 350g each (ask your fishmonger to fillet them for you)
- Pinch of salt
- Lemon juice
Caramelised Baby Vegetables:
- 4 x baby beetroot
- 4 x baby radishes
- 4 x yellow cherry tomatoes
- 4 x red cherry tomatoes
- Hand full of thyme leaves
- Olive oil
- Salt & pepper
Saffron & Green Pea Risotto:
- ½ small onion, peeled and finely chopped
- ¼ clove garlic, finely chopped
- 1 x bay leaf
- 3 tbsp unsalted butter
- 125ml white wine
- 300g Arborio rice
- 60g frozen garden peas
- 1.2l fish stock
- A pinch of saffron threads
- 4 tbsp freshly grated Parmesan
- Sea salt and cracked black pepper for seasoning
To Garnish:
- Dill oil
- Micro coriander
Method
Preheat your oven to 180C for a fan assisted oven and get all of your ingredients ready.
Paupiette of Lemon Sole:
Cut the lemon sole fillets in half lengthways. Place each fillet on to a sheet of cling film, skin side up and roll tightly. Leave to one side for now.
Saffron & Green Pea Risotto:
Cook the garden peas and leave to one side for now. Soak the saffron threads in warm water for 30 minutes. In the meantime, sauté the onion, garlic and bay leaf together in a deep frying pan on a medium heat with 1 ½ tablespoons of butter, until the onions are softened. Add the Arborio rice, when every grain of rice has gone transparent; add the white wine and leave to simmer for approximately 2-3 minutes. Add half of the fish stock and stir together thoroughly. Continue adding the remaining fish stock gradually and leave on a low heat for at least 7 minutes until the risotto is a creamy consistency.
Caramelised Baby Vegetables:
Get two small pans of boiling water with a pinch of salt in each. Place the whole baby beetroot in one and leave to boil for 10-15mins, blanch the whole baby radishes in a separate pan for 3-4 mins. Once boild half the radishes, beetroot and both tomatoes and marinate with a lug of olive oil and thyme and season with salt and pepper. Roast in the oven for 3-4 minutes.
Saffron & Green Pea Risotto:
Strain the saffron and stir into risotto with the remaining butter and peas. Season to your taste, then add the Parmesan.
Paupiette of Lemon Sole:
Poach the sole inside the cling film wraps for 3 minutes in simmering water. Remove from cling film and season with a pinch of salt and a gentle squeeze of lemon.
To Serve:
Scatter the baby vegetables on a bed of risotto, place the paupiette of lemon sole on top. Drizzle with a dill oil and garnish with micro coriander. Best served with a crisp glass of Albarino.
