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
1 shallot, finely chopped
½ lemon, juice only
10g freshly chopped parsley
50g peeled brown shrimps
Salt, black pepper