Torbay sole with scallop stuffed courgette flower

Posted by petra08 on July 6, 2016 · 7 Comments 

The other day I saw a fish I have never seen before at the fishmonger and it was called Tobay sole. It had a pink hue and I was told it is similar in taste and texture to Dover sole. In fact I also got a funny story how the fishmonger decided to go for a posh Sunday lunch and chose Dover sole. As he sold the fish to this restaurant at the time and they hadn’t bought any Dover sole he wondered if they had another supplier. It turned out they didn’t and instead of Dover sole he got Torbay sole, similar in taste and texture but cheaper!

 

 

The fishmonger was right and the Torbay sole was lovely. This year I bought lots of edible flowers and one thing I bought was zucchini flower seeds. The problem is that we also got some normal zucchini and I am now convinced that M mixed them up on purpose so that they can all bear fruit! Either way I decided to ignore his lack of signs and picked one anyway, it was just too tempting.

A mix of edible flowers and herbs

 

Every time I have seen courgette flower on a menu it has been stuffed with goats cheese and deep fried. I wanted to bake it but didn’t want cheese so I got some scallops.

 

Courgette flower stuffed with scallop mousse

preparation time 10 minutes 

cooking time 15-20 mins

serves 2

Ingredients

• 4 scallops
• 1 tbsp egg white
• 1 tbsp cream
• a pinch of salt

Clean the scallops and place them in a blender and mix until smooth. Mix with the egg white, cream and the salt.Mix and keep cool in the fridge until ready to use. You need abut 1 scallop/flower.

I stuffed the courgette flower  with the scallop mousse and gently close the flower. I cut the courgette length ways.

 

 

I placed the courgette flower in the fridge until I was ready to cook.

 

As I have never had Torbay sole before I wanted to cook it very simple so I could taste the flavour. This is also how I would cook Dover sole as it has the same kind of delicate taste.

 

Baked Torbay sole

preparation time 5 minutes

cooking time 12-15 minutes

oven 17oC or 340F

serves 2

Ingredients

• 1 whole but gutted Torbay sole/pp

Scrape the whole sole down with a knife under running water on both sides and cut of the outer skirt that is just bones. Place on a baking paper and cook for 12-15 minutes until just firm to touch. I cooked the fish with the stuffed courgette flower in the oven.

 

I did a beurre blanc to go with the fish, it is one of my favourite sauces but so naughty and rich I can;t eat it very often. I flavoured the sauce with lemon and a little fresh, grated ginger.

 

As I was cooking the weather turned from sunshine to pouring summer rain and I had to take a picture from my kitchen window.

 

 

I boiled some potatoes and roasted them before shaving the last of the local truffle over them to go with the fish.

 

Baked courgette flower

 

Torbay sole dinner

 

The fishmonger was right, the Torbay sole is delicious but if I had been served that as Dover sole, unlike the fishmonger I don’t think I would ever have known and it is a very delicate fish with great flavour.

 

 

 

 

 

 

 

 

 

 

 

 

Filed under Courgette, Fish & Seafood, Fruit, Ginger, Lemon, Main course, Potatoes, Recipe, Scallops, Side dish, Starter · Tagged with fish dinner, roast potatoes, scallop stuffed courgette flower, sole, stuffed corgette flower, torbay sole, truffle roast potatoes