The king’s coronation dover sole recipe
 A fish supper fit for a king! The fish is covered in curry butter, baked and served in a coronation sauce. 24g/1oz curry powder 1 tsp ground coriander 1 tsp sea salt flakes250g/9oz butter, softened 24g/1oz curry powder 1 tsp ground coriander 1 tsp sea salt flakes 250g/9oz butter, softened 2 tbsp vegetable oil1 onion, diced20g/¾oz curry powder30g/1oz golden raisins, soaked in hot water and drained30g/1oz almonds, sliced and toasted1 whole British Dover sole (about 400–500g/14oz–1lb 2oz), head and skin removed, washed and trimmedsalt8 stems purple sprouting broccoli, washed and trimmed, to serve1 tbsp coriander cress, to garnish 2 tbsp vegetable oil 1 onion, diced 20g/¾oz curry powder 30g/1oz golden raisins, soaked in hot water and drained 30g/1oz almonds, sliced and toasted 1 whole British Dover sole (about 400–500g/14oz–1lb 2oz), head and skin removed, washed and trimmed salt 8 stems purple sprouting broccoli, washed and trimmed, to serve 1 tbsp coriander cress, to garnish ½ mango, peeled and diced¼ red chilli, seeds removed and diced1 tsp onion seeds80g/2¾oz full-fat plain yoghurt ½ mango, peeled and diced ¼ red chilli, seeds removed and diced 1 tsp onion seeds 80g/2¾oz full-fat plain yoghurt Method To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4.Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside.To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt. To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the korma-spiced butter, mix all of the ingredients together in a bowl until combined. Set aside. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4. To make the dover sole, heat the oil in a frying pan and fry the onion and curry powder until softened. Add the raisins and toasted almonds to the pan, stir to warm through then remove from the heat and keep warm. Preheat the oven to 180C/160C Fan/Gas 4. Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Pat the fish dry and place on baking tray lined with baking paper. Cover the fish with 125g/4½oz korma-spiced butter. Bake the fish for 8 minutes, or until cooked through. Stir any remaining korma-spiced butter into the onion and raisin mixture. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. Blanch the prepped purple sprouting broccoli in boiling salted water for 2 minutes. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside. To make the mango yoghurt, mix the mango, chilli, onion seeds and yoghurt together in a bowl and set aside. To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt. To serve, place the sole on a serving platter. Spoon the onion and raisin mixture evenly over the fish. Garnish with a little coriander cress. Serve the fish with the broccoli and the mango yoghurt.