To garner so many top awards and be a leader in hospitality, one has to lead by example, hire the brightest talent, be open to new ideas, respect their employees, understand design and the expectations of current travel markets, intimately understand food and wine, and cater to guests as if they were family. Mrs. Beatrice Tollman and her husband Stanley Tollman have done just that in building the Red Carnation Hotel Collection, which shares the umbrella with their other travel brands as part of their family-owned and run The Travel Corporation (TTC).
A Life In Food
This recipe for Best Dover Sole in London is in Bea’s book A Life In Food, a delightful cookbook, memoir and a travelogue all in one. Proceeds from the sale of the book benefit several hospitals and foundations that are close to her heart. 
Some Tips on Fish
Bea notes that the fish must be very fresh. If Dover Sole is not available or not sustainably fished in your area, check for substitutes at Seafood Watch www.seafoodwatch.com. Mrs. Tollman suggests serving it with homemade tartar sauce and new potatoes with butter and parsley.
Chef Ben Kelliher the Executive Chef at The Rubens Hotel at The Palace in London, does a beautiful Dover Sole at The English Grill, a fine dining restaurant serving the highest quality of a traditional English menu in an opulent setting with elegant service.
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Bea Tollman’s “Best Dover Sole in London”
- Total Time: 15 minutes
- Yield: Serves 1
- Diet: Pescatarian, Omnivore
Description
A classic London restaurant dish, elevated for home cooks. Simple ingredients, impressive results.
Ingredients
- 1 tbsp Extra virgin olive oil
- Salt
- Pepper
- 1 Freshly caught Dover sole (1 Freshly caught Dover sole) cleaned and de-scaled
- Lemon for garnish
Instructions
- Lightly season the sole with salt and pepper, then dust with flour.
- Brush both sides of the fish with about a tablespoon of olive oil.
- Place on a hot char-grill (or a ridged cast-iron pan) for about 90 seconds, then carefully turn the fish at a 90-degree angle on the same side for another 90 seconds to achieve a lovely diamond cross-hatch marking.
- Turn the fish over with a metal spatula and repeat on the other side.
- Place the fish on a baking dish and transfer to the oven at 180°C (350°F) for 8-10 minutes.
- The fish is done when the bones move easily away from the flesh when delicately inserting a fork.
Notes
- If Dover sole is unavailable, substitute with another firm, white fish like halibut or cod. Adjust cooking time as needed depending on thickness.
- For a richer flavor, add a knob of butter to the pan during the last minute of searing.
- Serve immediately with a squeeze of fresh lemon juice and a side of your favorite vegetables. Leftovers are best consumed within a day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: British
Nutrition
- Serving Size: 1 fillet
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 5
- Fiber: 1
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What makes Dover sole different from other flatfish?
Dover sole has a firm, dense flesh with a mild, clean flavor that holds up well to grilling and retains its shape better than more delicate flatfish like flounder.
Can I substitute Dover sole with another fish?
Lemon sole, turbot, or halibut are good substitutes. For a more affordable option, tilapia has a similar mild flavor and thin profile.
Why is the fish dusted with flour before grilling?
A light flour coating helps create a slightly crisp surface and prevents the fish from sticking to the grill without adding a heavy batter.
How long does Dover sole take to cook on a char-grill?
About 4-5 minutes per side on a hot grill. The flesh should pull away from the bone cleanly and turn opaque all the way through when done.
