Pan fried Dover Sole with a Shrimp, Tarragon and Sun Dried Tomato Sauce Recipe

2017-02-25 20.50.28

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

Directions

  1. 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.
  2. 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.
  3. Add in the chopped sun dried tomatoes and shrimps,  cook for another couple of minutes.
  4. Add the tarragon and lemon juice and season to taste.
  5. Remove the skin from the sole and spoon over the sauce. Serve with vegetables or potatoes.

 

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