Grilled Dover sole with brown-butter shrimps

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.