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Dover Sole with Brown Shrimp, Cucumber and Chanterelle
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Dover Sole with Brown Shrimp, Cucumber and Chanterelle
Serves: 1
Ingredients
- Beurre blanc
- Lemon juice, to taste
- 200ml white wine
- 3 finely chopped shallots
- 4 white peppercorns
- 1 bay leaf
- 250g diced cold butter
- Salt
- cayenne pepper
- Fish
- Butter for brushing
- A dash of white wine
- 1 x 300g Dover sole, skinned, head and fins removed
- 20g cucumber, peeled and balled or cut in 1cm dice
- 20g cleaned chanterelles
- 30g peeled brown shrimps
- 1 sprig finely chopped dill to serve
Method
- To make the beurre blanc, reduce the white wine with the shallots, peppercorns and bay leaf, then slowly whisk in the butter over a gentle heat. Add lemon juice, salt and cayenne to taste.
- Bake the sole in a greased shallow dish in a hot oven, for 5-6 minutes, with a little white wine and some butter brushed over it. Gently heat the cucumber, chanterelles and shrimp in the beurre blanc. Add the dill at the end of cooking and serve the sauce spooned over the hot fish.
Comments
This recipe was first published in April 1999.
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