Cider-steamed Dover sole & clams

Name: Cider-steamed Dover sole & clams
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 500 g No.1 Dorset Clams (from the fish service counter); 2 whole Dover sole* (from the fish service counter); 50 g unsalted butter; 90 g pack samphire; 250 ml dry cider; 40 g crème fraîche; lemon wedges to serve

A surprisingly simple yet beautifully elegant fish dish. Salty samphire and fruity notes from the cider make the whole thing sing.

5 out of 5 stars(4) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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500g No.1 Dorset Clams (from the fish service counter)
2 whole Dover sole* (from the fish service counter)
50g unsalted butter
90g pack samphire
250ml dry cider
40g crème fraîche
lemon wedges to serve

Wash the clams in 3-4 changes of water, then discard any that are broken or stay open when tapped. Set aside. Rinse the sole under cold water, pat dry and season with salt. Heat the butter in a large, wide frying pan over a medium-high heat until foaming. Cook the sole, top-side down, for 2-3 minutes until golden.
Gently turn over the fish, then scatter the samphire and clams around the pan. Add the cider and cover with a lid or foil. Bubble for 2-3 minutes, swirling the pan, until the clams are piping hot and the shells have opened (discard any that have not), the samphire is tender and the fish is cooked through, opaque and flakes easily with a fork.
Uncover and cook for 1-2 minutes to reduce the liquid a little, then season and add the crème fraîche. Serve at once with the lemon wedges. *available in selected stores

Cook’s tip

When preparing this recipe on the Dish podcast, Angela Hartnett added capers to the butter when the fish hit the pan. She also garnished with parsley.

And to drink...

This recipe is paired with Saint-Aubin Premier Cru, Domaine Gérard Thomas on episode 9, season 8 of Dish, the Waitrose podcast. This buttery, oaky white Burgundy loves seafood and creamy dishes.

Typical values per serving when made using specific products in recipe