{"id":168031,"date":"2024-02-26T14:05:41","date_gmt":"2024-02-26T13:05:41","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=168031"},"modified":"2024-02-26T14:05:41","modified_gmt":"2024-02-26T13:05:41","slug":"rick-stein-dover-sole-a-la-meuniere-with-sauteed-potatoes-and-swiss-chard-recipe-on-rick-steins-food-stories","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/168031\/rick-stein-dover-sole-a-la-meuniere-with-sauteed-potatoes-and-swiss-chard-recipe-on-rick-steins-food-stories\/","title":{"rendered":"Rick Stein Dover sole a la meuniere with sauteed potatoes and Swiss chard recipe on Rick Stein\u2019s Food Stories"},"content":{"rendered":"

Rick Stein served up a tasty Dover sole a la meuniere with sauteed potatoes and Swiss chard on Rick Stein\u2019s Food Stories.<\/p>\n

The ingredients for the sauteed potatoes are: 750g floury potatoes, such as Maris Piper, peeled and cut into chunks of about 4cm, 15\u201320g polenta or breadcrumbs, 40g unsalted butter, 3 tbsp olive oil, salt and freshly ground black pepper.<\/p>\n

For the Dover sole meunier: 2 Dover soles (400\u2013450g each), trimmed and skinned, 25g plain flour, 4 tbsp olive oil, 50g unsalted butter, 2 tsp lemon juice, 1 tbsp chopped parsley, 2 tsp capers, 1 lemon, cut into 6 wedges, to serve, salt and freshly ground white pepper.<\/p>\n

For the buttered rainbow chard: 150g rainbow chard, 1 tbsp unsalted butter, salt and freshly ground black pepper.<\/p>\n

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