As dover sole is the most expensive of the sole family we always try to do something special with it and keep it simple so you can really taste it. I always see potted shrimp as a luxury too so it seemed perfect to pair them together. The sun dried tomatoes added a really nice sweetness and the aniseed and fresh notes from the tarragon added a lovely flavour. If you want to wow your guests this dish is perfect and not too hard to make.
Ingredients (serves 2)
- 1 dover sole, filleted
- 25g butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 6 sun dried tomatoes, roughly chopped
- 1 tub of potted shrimps (roughly 50g)
- small bunch of tarragon, finely chopped
- juice of 1/2 lemon
- sea salt and fresh black pepper to taste
- 1 tbsp olive oil for frying
- Season the fish with a crack of sea salt and fresh pepper. Heat the oil in frying pan until hot. Add the fish skin side down and cook for 3 minutes. Flip in over and cook for a further 2 mins or until cooked through.
- To make the sauce add the butter to a saucepan over a med-low heat, add the shallots and garlic, cook for a couple of minutes until softened.
- Add in the chopped sun dried tomatoes and shrimps, cook for another couple of minutes.
- Add the tarragon and lemon juice and season to taste.
- Remove the skin from the sole and spoon over the sauce. Serve with vegetables or potatoes.