Congratulations to Adriano Carvalho - Head Chef Notting Hill

Ingredients:
1× Dover Sole fillet 
1x beaten egg 
50gr of plain flour
50gr of breadcrumbs
10gr garlic powder
10gr paprika
Salt and pepper

Method of cooking: Pan-fried

Mix all the dry ingredients together in a bowl

Dip the Dover Sole in the egg mix, then pass it into the flour mix, coating it well and pan-fry the dover sole fillet in a fry pan

For the Jubilee succotash:
20ml olive oil
1x chopped red pepper
1x chopped green pepper
1x chopped red onion
3x curry leaves
2x lemon leaves
1x romanesco (small pieces)
1x baby cauliflower (small pieces)
50g sweetcorn
1x clove of garlic chopped
1x chopped courgette

To cook the succotash, add the garlic, chopped onion and pepper to the fry pan cook for about 2 to 4 minutes in olive oil. Then add all the others ingredients. Salt and pepper to taste.

For the sauce:
50ml of cream
1x teaspoon of fish stock
1x lemon juice
1x dill
1x coriander
1x lemon leave

Simmer the cream and herbs for 3 minutes. Add the fish stock and lemon juice and bring to the boil. Keep stirring until it slightly thickens and reaches sauce consistency.

For the fondant potato:
20g of butter
1x potato diced into small cubes
10g vegetable stock
20ml of water
 
Pan-fried the potatoes with the butter until they reach a golden colour all over. Mix the vegetable stock with hot water and add to the pan with the potatoes. Cook until the potatoes are tender.

Assemble (using the image as inspiration), serve and enjoy this delicious fish dish Delices de Soles Elizabeth!