Head Chef Chad Byrne’s Grilled Sole with Fennel, Crayfish, Grape and Celery leaf Salsa

Serves 4

Ingredients

4 x sides of sole weighing approx 300g each

Olive oil to brush

Salt and lemon thyme

Salsa

Fennel head x 1.

Seedless red grapes x 1 bunch =150g grapes.

Handful of crayfish

Plum tomato x 2

Sherry vinegar x50g

Chopped chives x 1 bunch

Chopped celery leaves x 1 heart

Good quality olive oil x 100mls

Zest and juice of half a lemon.

1.      Ask your fish monger to skin and prepare the sole for grilling.

2.      Brush  the sole with olive oil and season with salt and lemon thyme

3.      Grill for 7 minutes on the  bone on a medium heat 

Mean while when the fish is cooking start to prepare the salsa

4.      Peel off the fennel layer by layer and dice, cook in boiling salted water for 1min and leave to cool.

5.      Peel and deseed tomato and dice

6.      Using a sharp knife peel the seedless grape and ¼ 

7.      In a bowl mix the fennel, crayfish, grape and tomato with the chopped herbs, zest and juice of lemon with a good glug of olive oil season with freshly ground pepper and salt.

8.      Note if all diced ingredients are of an equal size as this will go a long way in presentation purposes when serving

9.      Put sole on plate and serve with the fennel salsa on top with a wedge of lime and rocket leaves. Add some boiled new potato’s sprinkled with mint and olive oil for an amazing fresh summer fish course.

Our Sommelier, Andras Toth would recommend a nice Oveja Negra Savignon Blanc- Carmenere wine to go with the Grilled Sole. This wine is a bright,  pale, greenish- yellow color. Fresh aromas of grapefruit and passion fruit with mineral notes and a herbal touch from the Carmenere.