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Alaska Yellowfin Sole Sea Dog

Alaska Yellowfin Sole Sea Dog
Perfect for a summer barbecue or just a quick weeknight meal, these sea dogs with pea tartare put a crispy seafood twist on the classic hot dog. Recipe photo credit Steve Lee.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4


  • Pea Tartare

  • 1 cup frozen peas
  • 3 tablespoons mayonnaise
  • 2 dill pickled cucumbers, roughly chopped
  • 1 tablespoon capers, roughly chopped
  • 1 shallot, peeled and chopped
  • 2 teaspoons wasabi
  • Chopped parsley
  • Sea Dogs

  • 4 hot dog buns
  • 4 Alaska yellowfin sole fillets, lightly dredged in flour
  • Ketchup
  • Lemon wedges, to serve
  • 1 head butter lettuce, washed and shredded, to serve
  • Vinegar Slaw

  • ½ white cabbage
  • ½ red cabbage
  • 1 fennel bulb, finely shredded
  • 1 red onion, peeled and sliced
  • Chopped cilantro, mint and parsley
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/2 cup olive oil
  • 3/4 cup cider vinegar
  • 2/3 cup superfine sugar
  • Juice of 2 lemons
Recipe courtesy of Rachel Green


  1. Step 1 Pre-heat the oven to 400°F.

    To make the pea tartare, cook the peas in boiling water for 2 minutes. Drain, place in a bowl and crush slightly. Add the remaining ingredients and mix well.

    Put the sole fillets on a lightly greased baking sheet and place in the preheated oven for 20 minutes.

    For the vinegar slaw, shred the red and white cabbage finely and place in a bowl along with the fennel, onion and chopped herbs. Season with salt and pepper and mix well. Whisk the remaining ingredients together, pour over the slaw and toss until evenly coated.

    Remove the sole from the oven and allow to cool slightly.

    Split the hot dog buns and fill with a little shredded lettuce before adding in the yellowfin sole filets. Top with some pea tartare and a little tomato sauce.

    Serve with the slaw and lemon wedges on the side.

  2. Step 2 Recipe credit: Rachel Green

  3. Step 3 Photo credit: Steve Lee

Recipe courtesy of Rachel Green