Potato & Leek Gratin with Dover Sole | Blas Y Tir

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Potato & Leek Gratin with Dover Sole

Chef Day The Griffin 33 of 34

Potato & Leek Gratin with Dover Sole

This Potato & Leek Gratin with Dover Sole comes to us courtesy of The Griffin Inn, an award-winning bar and restaurant in Dale, Pembrokeshire. This delicious recipe is a great main course for any dinner menu, and allows the simple flavours of the fish and potatoes to come through wonderfully. Perfect for dinner party menu or as a midweek meal to enjoy with the whole family.

Time: 

40Min

Serves: 

2

Tags: 

Ingredients

  • 1 Dover Sole 400g-450g, filleted
  • 4 Rudolph Potatoes, sliced thinly
  • 1 Leek, washed, halved & chopped
  • 1 Clove Garlic, diced
  • 1 Tub of Sour Cream, small
  • 40 g Cambozola (Blue Cheese)
  • Sprinkle of Smoked Paprika
  • Sea Salt & Ground Black Pepper, to season
  • Samphire, to garnish
  • Butter, for frying & greasing
Chef Day The Griffin 33 of 34

Method

  1. Boil the potato slices on a high heat for 5mins then transfer immediately to a tub of cold water, plunging the potato slices below the surface of the water.
  2. Melt a knob of butter in a saucepan and add the diced garlic and leeks and cook until soft. Once cooked, remove the garlic and leek mix from the heat and allow to cool for a few minutes.
  3. Add the Cambozola cheese to the slightly cooled garlic and leek mix, stirring as it is added. Then add the sour cream, seasoning and smoked paprika until incorporated.
  4. Pre-heat the oven to 180°C, Gas Mark 4.
  5. Take a small ramekin and grease with butter before laying a potato slice in the bottom. Add the leek mixture and then top with a potato slice. Continue alternating between potato slices and the leek mixture until the ramekin is full. This can then be placed in the preheated oven for 15-20 minutes.
  6. Whilst the potato gratin is cooking, roll the Dover Sole fillets and use a cocktail stick to hold them together.
  7. Place a knob of lemon butter on top of the rolled fillets (this can be made by simply mixing a squeeze of lemon into some butter) and place either in a steaming oven, a foil bag or and cook for 6-7 mins.
  8. Remove the Potato & Leek Gratin from the ramekin, placing it in the middle of the plate. Lay a little samphire on top and then position the rolled Dover Sole fillet on top.

Top Tip

Serve with a simple slice of lemon and enjoy immediately.

Specialising in seafood and local produce, The Griffin Inn uses simple cooking methods and seasoning to create delicious homemade dishes, winning accolades such as the ‘Best Seafood Establishment’ in the 2016 Food Awards Wales. You can find our more about The Griffin Inn by visiting their website, here!

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