Grilled Dover sole with brown-butter shrimps
Dover sole is a delicate yet meaty fish. Ask your fishmonger to prepare it for you.
Preparation time: 10 minutes Cooking time: about 10 minutes
2 Dover sole, gutted and skinned
Melted butter, for brushing
1/4 cucumber, peeled, halved and core removed For the shrimps
75g unsalted butter
100g brown shrimps
1tbsp capers, drained and rinsed
Juice 1/2 lemon
1tbsp freshly chopped flat-leaf parsley
1 Heat the grill to high. Brush each side of the fish with melted butter, then dip in seasoned flour, shaking off the excess. Cut the cucumber into half-moon slices. Set aside.
2 Arrange the sole on an oiled grill pan and cook under the grill (about 10-15cm away from the heat) for about 4min. Turn over and grill for another 3-4min until the flesh is opaque and firm. Transfer to a warm plate while you make the sauce.
3 Melt 50g butter in a pan. When it’s foaming and golden brown, remove from the heat and add the shrimps, capers, lemon juice and parsley.
4 In another pan, melt the remaining butter and add the cucumber slices. Cook for a couple of minutes until tender. Keep warm.
5 Spoon the buttery shrimps over the fish and serve at once with the cucumber.