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Southwold Dover Sole

Serves 2

Southwold Dover Sole
How to make

Dust sole in seasoned flour. Heat large frying pan until hot, drizzle over the oil and fry on both sides for 2-3 minutes. Keep warm.

In another pan, melt the butter. Add the shallots until they are soft and translucent, and the butter is a nutty brown colour.

Add the lemon juice. Take care as the butter will spit.

Drain the shallots in a fine sieve. Set over a bowl and use the back of a spoon to squeeze any butter from the shallots.
Preserve the buttery juices and discard the shallots.

Stir the capers, parsley and shrimps into the butter and season with salt & pepper to taste.

To serve, spoon the sauce over the sole. Top with a little parsley and a squeeze of lemon juice.

Taken from, James Martin, Food Map of Britain.


1 whole Dover Sole, skinned and trimmed

25g plain flour, seasoned with salt & pepper

25ml olive oil

50g butter

1 shallot, finely chopped

½ lemon, juice only

10g capers

10g freshly chopped parsley

50g peeled brown shrimps

Salt, black pepper

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