You can find the best Dover Sole in London at several of the award-winning Red Carnation Hotel Collection’s signature restaurants. Or, you can cook it yourself, using their recipe.
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.
Bea Tollman's "Best Dover Sole in London"Bea Tollman
- 1 Freshly caught Dover sole, cleaned and de-scaled
- 1 tbsp Extra virgin olive oil
- Salt & Pepper
- Lemon for garnish
- 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 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 it over with a metal spatula and do the same again on the other side.
- Then place the fish on a baking dish and transfer to the oven at 180C (350F) for 8-10 minutes. The fish is done when the bones move easily away from the flesh when delicately inserting a fork.
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)