Together with turbot, seabass and diver caught scallops, dover sole has been at the top of my culinary hit list. As a young journalist it was the thing to order in the private clubs of the industrial midlands and London clubland. At the time they cost over ten quid – the equivalent of the $50 main course. They would be cooked to order and then skinned and boned at the table. We asked the fishmonger to skin our seven quids […]