Grilled Dover sole with brown-but­ter shrimps

Red - - Living -

Dover sole is a del­i­cate yet meaty fish. Ask your fish­mon­ger to pre­pare it for you.

Serves: 2

Prepa­ra­tion time: 10 min­utes Cook­ing time: about 10 min­utes

2 Dover sole, gut­ted and skinned

Melted but­ter, for brush­ing

Sea­soned flour

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.

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