Pan-fried Dover Sole with Brown Shrimps and Seaweed Butter
A fantastic light fish dish, perfect for Spring. Enjoy it with a glass of our fruity RB28 Blanc de Noirs.
Recipe supplied by our friends at Miele. Find more great recipe inspiration here.
- Dover Sole, skin and outer scales removed (Alternative Megrim or Plaice)
- 200g Cornish butter, cut into small cubes
- 1 lemon, juice only
- 2 tbsp non-pareille capers
- 50g brown shrimps
- 2 tbsp dried Nori seaweed, crumbled to a powder
- ½ small bunch of flat leaf parsley, finely chopped
- Sunflower oil
- Flour for dusting
- Sea herbs, to garnish
- Crisp mixed leaf salad and sourdough bread, to serve
- Place a large frying pan over a medium heat. Lightly dust the Dover Sole in flour, drizzle the pan with some oil and place the fish in the pan, front side up. Cook for 3-4 minutes and add 150g of the butter.
- Turn the fish over, baste with the melted butter, and continue cooking for 6-8 minutes. Once the fish is cooked, remove from the pan, place onto a warm plate to keep warm.
- To finish, place the frying pan back on the hob with the capers, brown shrimp, seaweed, lemon juice and chopped parsley along with the remaining butter and cook through.
- Remove from the heat and spoon the mixture over the Dover Sole, garnish with the sea herbs and serve with a crisp mixed leaf salad and slices of sourdough bread.
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