Soused Dover sole, broad bean & pea salad
with a broad bean, pea & mint dip
SERVES 4 READY IN 50 MINS, PLUS COOLING
● 2 Dover sole, about 500g each, skinned and heads removed
● Drizzle of olive oil
● 1 white onion, sliced
● 2 garlic cloves, finely chopped
● 175ml sherry vinegar
● 200ml white wine
FOR THE BROAD BEAN, PEA & MINT DIP
● 300g broad beans, podded
● 150g young peas, podded
● Handful of fresh mint leaves
● 100g full-fat cream cheese
● 100g full-fat Greek yogurt
● Juice of 1 lime
FOR THE SALAD
● 200g broad beans, podded
● 200g peas, podded
● 2 big handfuls of pea shoots
● 20 mint leaves, sliced
● 2tbsp roughly chopped tarragon leaves
● 4tbsp olive oil
First, make
