LIFESTYLE
Gavin Murphy, Head Chef at The Old Inn
Dine & Wine Pan-Fried Dover Sole on the Bone, Samphire, Pink Grapefruit, Capers, Beans and Baby Potatoes
Gavin Murphy, head chef at The Old Inn, joined Galgorm Collection in June 2021. From working in a restaurant for a summer school where he discovered his love for cooking to starting his career professionally in 1984, Gavin has a wealth of experience from time spent in hospitality in London, Dublin, Mayo, Fermanagh, Cambridge and more recently County Down, Northern Ireland. A day in the life of Gavin is a busy (but fun!) one, from meeting with the breakfast team and prepping for lunch service to completing orders, prepping for dinner and much more. When having downtime, you’ll find Gavin relaxing with a book, watching sports and spending time with his lovely cocker spaniel dog, Guinness. Gavin’s midweek signature dish would be a traditional Irish stew and he recommends a fish dish of your choice for special occasions; you can’t go wrong with that! Ingredients (Serves 4) • 4 Dover soles approx. 400g–500g each. Get your fishmonger to prep them.
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300g samphire 2 pink grapefruits 100g fine beans 100g mangetout 100ml vegetable oil 300g butter 400g baby potatoes 100g chopped flat parsley 100g baby capers and liquid 1 lemon salt and pepper
Method/preparation 1. Wash and boil the potatoes in plenty of salted water until just cooked. Drain and leave aside to cool 2. Slice the beans and mangetout and leave to one side 3. Wash samphire, drain and leave aside 4. Peel and fillet the grapefruit and keep chilled 5. Slice baby potatoes and leave aside Method/cook 1. Divide 50ml of the vegetable oil
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between two pans large enough to cook two sole each. 2. When the oil is very hot, place the sole into the pans and cook on one side until brown. 3. When the sole has been cooking for 4/5 minutes, in another pan add the remaining 50ml of vegetable oil 4. When the oil is hot, add the potatoes and brown 5. Turn the fish on the pan and reduce heat. Divide the grapefruit segments evenly between the four soles and place on top 6. Add 100g of butter to each pan with the sole 7. Add the capers, samphire, beans and mangetout and cook for one minute 8. Add the remaining butter to the pan with potatoes and continue to colour Method/plating Place one sole on each plate and top with vegetable mix from the pan. Serve baby potatoes on the side and sprinkle sole with flat parsley to serve.
