Dover sole with shrimp butter
Make this lovely classic dish for two when you want a treat
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
- Heat the oven to 180C/fan 160C/gas 4. Heat a large ovenproof frying pan. Add the butter and 2 tbsp oil to the pan, and when it is sizzling, add the Dover sole with the bottom (pale) side of the fish down - it should start to bubble. Spoon a good amount of the butter and oil over the fish and season well. Transfer to the oven for 10 minutes.
- Take the fish from the pan, peel away the top grey skin and keep covered and warm on a plate. Put the pan back on the stove, add the wine and bring to the boil. Cook until it has almost all evaporated. Add half the butter and cook until golden brown and nutty, then add the shrimps and the cayenne, and cook for a minute. Take from the heat and add the rest of the butter and the lemon juice - it will splutter so be careful. Stir in a little chopped parsley and pour over the fish.
PER SERVING
805 kcalories, protein 40g, carbohydrate 3.3g, fat 68.6 g, saturated fat 35.8g, fibre 0.6g, salt 6.44 g
Recipe from olive magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1562648/
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Ingredients
- 2 tsp butter
- oil
- 1 large Dover sole , about 400-500g (look for MSC certified sustainable fish)
BROWN SHRIMP BUTTER
- 100ml white wine
- 100g butter , diced
- 100g brown shrimps , peeled
- a pinch cayenne pepper
- ½ lemon , juiced
- a handful parsley , chopped
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This salad is quick and simple to prepare, and goes beautifully with fish - you can prepare most of it ahead, too
1
rating
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 mins
Ingredients
- 2 tsp butter
- oil
- 1 large Dover sole , about 400-500g (look for MSC certified sustainable fish)
BROWN SHRIMP BUTTER
- 100ml white wine
- 100g butter , diced
- 100g brown shrimps , peeled
- a pinch cayenne pepper
- ½ lemon , juiced
- a handful parsley , chopped
PER SERVING
805 kcalories, protein 40g, carbohydrate 3.3g, fat 68.6 g, saturated fat 35.8g, fibre 0.6g, salt 6.44 g
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11 September 2011
Arronf rated this recipe
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05 June 2012
sharon commented on this recipe
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