Tender Dover sole and sweet, seared scallops are paired with buttery hispi cabbage for a clean, balanced dish. Simple and elegant, it highlights delicate seafood flavors with rich butter and gentle sweetness from the cabbage.

Serves 2

Ingredients

1 medium Dover sole, skinned and filleted
4 medium scallops, thinly sliced
½ hispi cabbage, cut into wedges
100g baby leeks, trimmed (reserve a few trimmings if possible)
1 tbsp olive oil
¼ glass dry white wine
25ml white wine vinegar
1 banana shallot, finely sliced
1 small sprig thyme
25ml dessert wine (or extra white wine if unavailable)
2 tbsp double cream
100ml chicken stock
75g cold unsalted butter, diced
40g butter (for cooking cabbage and fish)
Salt, to taste

Method

1. Heat the olive oil in a small saucepan over medium heat. Add the shallot and a few leek trimmings and cook gently for 6–8 minutes until soft but not coloured. Add the thyme, white wine, vinegar, dessert wine and cream. Increase the heat and reduce until syrupy. Pour in the chicken stock and simmer for 3–4 minutes. Remove from the heat and whisk in the cold butter a few pieces at a time until smooth and glossy. Season lightly with salt.

2. Place the cabbage wedges in a shallow pan with a little water and half the butter. Cover and gently simmer for 6–8 minutes until tender. Keep warm.

3. Melt the remaining butter in a non-stick frying pan over low to medium heat. S...

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