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© 2021 Exton Park Vineyard LLP

Pan-fried Dover Sole with Brown Shrimps and Seaweed Butter

A fantastic light fish dish, perfect for Spring. Enjoy it with a glass of our fruity RB28 Blanc de Noirs.

Recipe supplied by our friends at Miele. Find more great recipe inspiration here.

Ingredients

Serves 2

  • Dover Sole, skin and outer scales removed (Alternative Megrim or Plaice)
  • 200g Cornish butter, cut into small cubes
  • 1 lemon, juice only
  • 2 tbsp non-pareille capers
  • 50g brown shrimps
  • 2 tbsp dried Nori seaweed, crumbled to a powder
  • ½ small bunch of flat leaf parsley, finely chopped
  • Sunflower oil
  • Flour for dusting
  • Sea herbs, to garnish
  • Crisp mixed leaf salad and sourdough bread, to serve

Method

  1. Place a large frying pan over a medium heat. Lightly dust the Dover Sole in flour, drizzle the pan with some oil and place the fish in the pan, front side up. Cook for 3-4 minutes and add 150g of the butter.
  2. Turn the fish over, baste with the melted butter, and continue cooking for 6-8 minutes. Once the fish is cooked, remove from the pan, place onto a warm plate to keep warm.
  3. To finish, place the frying pan back on the hob with the capers, brown shrimp, seaweed, lemon juice and chopped parsley along with the remaining butter and cook through.
  4. Remove from the heat and spoon the mixture over the Dover Sole, garnish with the sea herbs and serve with a crisp mixed leaf salad and slices of sourdough bread.

“The first time I tasted Exton Park I was astonished. The wine has a purity, clarity, but also an intensity of flavour and uniqueness of scent I'd never come across before.”

Oz Clark - English Wine

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