Richard Corrigan’s Stuffed Dove Sole with Shiitake, Pak Choi and Ginger 

This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.

Chef's Masterclass

Richard Corrigan's Stuffed Dove Sole with Shiitake, Pak Choi and Ginger

Serves 2

Ingredients

500g shiitake mushroom finely sliced, and 5 mushrooms sliced for dressing
30g shallot fine diced
10g garlic fine diced
50g spring onion finely sliced
20g butter
4 pieces fillet Dover sole
1 piece large pak choi cut into quarters
30g fresh ginger grated
100ml Chinese rice wine
50ml mirin vinegar

Method

  1. In a medium size pan, make the stuffing by adding the butter, mushroom, shallot and garlic. Cook until all liquid from the butter and mushrooms has evaporated. Add spring onion, allow to cool.
  2. Lay 2 sole fillets skin side down, and add generous amount of stuffing before placing other fillet skin side down on top. Apply a small amount of pressure to seal the two sides together.
  3. Lay the more thickly sliced shiitage ontop, overlapping.In a large oven proof dish, place stuffed sole in the middle
  4. Place pak choi around
  5. Scatter grated ginger around and add wine and vinegar
  6. Steam for 6 min, while hot remove fish and plate, top with pak choi and dress with sauce