Portions: 2 Portions

Preparation: 15 minutes

Cooking: 10 minutes

Ingredients

Dover Sole

• 2 Dover soles, skinned and trimmed (see techniques)
• 100g clarified butter (see techniques)
• plain flour, seasoned with salt and pepper, and a pinch of cayenne pepper
• 6 raw prawns, peeled and cleaned
• 12 small button mushrooms
• 1 garlic clove, crushed (optional)
• juice of 1/4 of a lemon
• 1 tbsp finely chopped parsley

To Garnish

• lemon wedges

Serving Suggestions

• boiled new potatoes
• spinach pan fried in a little olive oil and seasoned with a little salt and pepper, and a pinch of grated nutmeg or green vegetable of your choice

Method

1. Preparation: Coat the Dover soles in the seasoned flour.
2. To Cook: Heat half the butter in a large frying pan until it is foaming. Place the soles in the pan and cook them over a moderate heat for a 2-3 minutes (dependent on size) then turn them over and leave to cook for a further 2-3, until they are golden brown.
3. Place the fish on warming serving plates with the cooking butter and keep them warm.
4. Wipe out the frying pan with kitchen paper. Add the remaining butter to the pan and allow it to foam. Add the prawns, mushroom and garlic to the pan and cook them over a moderate-high heat for 1-2 minutes tossing them regularly. Allow the butter to become a pale brown and remove the pan from the heat. Add the lemon juice and parsley to the pan and pour the butter with prawns and mushrooms over the fish. Garnish the sole with lemon wedges. Serve at once accompanied with your choice of vegetables (see suggestions above).