Dover sole with shrimps, French beans and steamed new potatoes
A speedy supper for 4, with a few special touches thrown in.
Ingredients
For the Dover sole
- 2 whole Dover sole, filleted and pin boned
- 25g/1oz plain flour, seasoned with salt and pepper
- 25ml/1fl oz olive oil
- 50g/1¾oz unsalted butter
- 1 shallot, finely chopped
- 1 lemon, juice only
- 2 tbsp finely chopped parsley
- 100g/3½oz brown Morecambe Bay shrimps
For the potatoes
- 600g/1lb 5oz new potatoes, cleaned and peeled
- 4 tbsp unsalted butter
- 2 tbsp flatleaf parsley, chopped
For the beans
- 400g/14oz French beans
- 2 tbsp unsalted butter
- 200g/7oz flaked almonds
Method
For the Dover sole, dust the fish in the seasoned flour. Heat a large frying pan and add the oil. Once hot, add the fish skin-side down and cook for a couple of minutes. Turn over and cook for a further minute.
Remove the fish from the pan and set aside to rest.
Heat the butter in a separate frying pan, add the shallot and fry for a few minutes. One it has reached the nut brown stage (or beurre noisette), add the lemon juice, parsley and shrimps and cook for a couple of minutes.
For the beans and potatoes, place the potatoes in a steamer above a large saucepan of salted water. Cook for 15-20 minutes, until done.
Just before serving add the butter, parsley and season with salt and pepper.
Cook the French beans in a separate pan of boiling salted water for 4-5 minutes. Drain and just before serving add the butter and season with salt and pepper.
Heat a small frying pan and add the almonds, toast on a low heat for 2-3 minutes or until golden-brown.
To serve, place the dover sole onto a serving plate, along with the new potatoes and French beans. Top the beans with the toasted almonds.