Ingredients

• 50g/1¾oz butter
• 1 shallot
• finely chopped
• 1 tsp chopped blade of mace
• ½ tsp cayenne pepper
• ½ lemon
• juice only
• 10g capers
• 5g fresh chives
• chopped
• 5g fresh parsley
• chopped
• 50g/1¾oz brown shrimp
• salt and black pepper
• 1 dover sole
• filleted
• 25g/1oz plain flour
• seasoned with salt and pepper
• 2 tbsp olive oil
• 1 bunch asparagus
• trimmed
• 2 tbsp unsalted butter

Directions

• For the shrimps
• melt the butter In a frying pan. Add the shallot and cook until soft and translucent and the butter is a nut-brown colour. Stir in the mace and caynenne pepper. Cook for a couple of minutes then drain through a fine sieve or muslin. Return the liquid to the pan and add the lemon juice (take care as the fat will spit).
• Stir the capers
• chives
• parsley and shrimps through the flavoured butter and season with salt and pepper to taste. Set aside and keep warm.
• For the dover sole
• dust the sole in the seasoned flour. Heat a large frying pan until hot
• add the oil and fry the sole on both sides for 2-3 minutes.
• For the steamed asparagus
• heat a saucepan with a small about of water in the bottom and place a bamboo steamer on top. Once the water is simmering
• add the asparagus to the steamer and steam for 3-4 minutes.
• Heat a medium frying pan and add the butter
• once melted
• add the steamed asparagus and season with salt and pepper. Toss to coat the asparagus in the butter.
• To serve
• spoon the sauce over the sole and place the asparagus on the side.