Cider-steamed Dover sole & clams
A surprisingly simple yet beautifully elegant fish dish for the big day. It’s ideal for smaller celebrations or as an extra centrepiece.
- CourseMain meal
- Prepare5 mins
- Cook10 mins
- Total time15 mins
- 500g No.1 Dorset Clams (from the fish service counter)
- 2 whole Dover sole (from the fish service counter)
- 50g Essential Unsalted Butter
- 90g pack samphire
- 250ml dry cider
- 40g creme fraiche
- 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; 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 do 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 a little, then season and add the crème fraîche. Serve at once with the lemon wedges.
Typical values per serving when made using specific products in recipe