ISSUE No.161

Serve something truly special with one of the most prized fish from British waters. We’ve teamed up with seafood specialists Wright Brothers to create this wonderful take on the Dover Sole. Best cooked whole on the bone, the Dover Sole has a lovely, sweet flavour with a firm and almost meaty texture. It pairs beautifully with the sweet prawns, vanilla butter sauce and peppery accents in this dish. Gently fry and serve with crunchy samphire for an unforgettable fish feast.

Method:

Begin with the sauce. Add the Vermouth, fish stock, vanilla and pepper to a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes or until reduced. Mix the butter with the flour to make a smooth paste and whisk into the reduction. Taste, season with salt and set aside to keep warm.

Heat the oil for the fish in a large Sauté Pan. Season the flour with salt and pepper and dust both fish fillets, shaking off the excess. Reduce the heat in the pan to medium and add the fish, skin side down. Cook for 3 minutes, then flip. Add the prawns and cook for 3 minutes more, or until the fish is tender and the prawns are pink.

Remove from the pan and divide between two plates.

Add the butter for the samphire to the Sauté Pan and heat over a medium high heat. Add the samphire and Sichuan pepper then sauté for 1 minute. Remove from the heat and add the lemon juice. Taste – the samphire is salty so it shouldn’t need any extra.

Drizzle the butter sauce over the fish and prawns and serve with the samphire on the side