Dover Sole & Scrambled Eggs

Dover Sole & Scrambled Eggs

Dead quick and highly nutritious.

We have two fillets of Dover Sole. Sole has fillets top and bottom.

They're not huge and very lean. Not to worry, frying in goose fat with an avocado alongside will more than make up for that.

... and eggs make everything better.

Sometimes known as glasswort or sea asparagus, samphire, a corruption of Saint Peter the patron Saint of Fishermen, is a vegetable that grows in the marshes along seaside river estuaries.

Beginning their growth season in the autumn and continuing through the winter until the start of the warm season, whether sautéed, steamed or blanched, samphire is perfectly seasonal and such a treat for eating with simple seafood.

Nutritionally, samphire is packed with goodness - strong in iodine and in vitamins A, C, B2 and B15, amino acids and minerals, such as iron, calcium and particularly magnesium.

Presenting, samphire ...

So, that's the ingredients: dover sole, eggs, samphire and avocado.

Halve and quarter an avocado, placing a couple of quarters per person on a plate.

Heat up some goose fat in a skillet and lay the fish in. It helps to just hold them down in the middle as they will tense up. After little more than a minute, turn the fillets over and take the skillet off the heat - the residual heat in the skillet will cook it through.

Drop a good handful of samphire into boiling water.

Scramble some eggs in another skillet with a little butter.

Drain the samphire and while it is fully draining, plate up ... eggs in the middle, Dover Sole fillets over the top and the now drained samphire alongside.

I garnished with a couple of slices of a small green pepper and a scrunching of Icelandic ash salt over.

Awesome breakfast!

The Arctic winds are now pressing what little warm air we've had here in Britain south today and we're expecting snow any time now ... time to get out into the hills for the afternoon ... the first few flakes are just starting.