Dover sole is one of favourite fishes (having it at the Whitstable Oyster Fishery Restaurant was one of the best things i've ever tasted) so i splashed out for this dish at the Budgens in belsize park. i had just taken Marni to her first trip to the cinema - the parent and baby screening at the Everyman in belsize park - and which she absolutely loved. Unfortunately neither they nor sainsburys in camden do either chanterelle or oyster mushrooms that nigella recommends. I did it with chestnut mushrooms which worked okay, but they are slightly too firm a texture for the fish so try to at least get oyster (waitrose do them).
- Cook 600g chanterelle/oyster mushrooms in 125g butter with some garlic oil.
- Season then remove to a plate.
- Add more butter if necessary, then cook 8 sole fillets in 2 batches (i did them whole) for 2 mins on one side, then a few seconds on the other, depending on size.
- Remove to a large warm plate and add the mushrooms back, together with a squirt of lemon juice and 125ml vermouth or white wine.
- Let the mushrooms bubble up, then stir in a tablespoon butter, pour over the sole, and sprinkle with chopped parsley.
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