Ingredients

• 2 whole Dover sole
• filleted and pin boned
• 25g/1oz plain flour
• seasoned with salt and pepper
• 25ml/1fl oz olive oil
• 50g/1¾oz unsalted butter
• 1 shallot
• finely chopped
• 1 lemon
• juice only
• 2 tbsp finely chopped parsley
• 100g/3½oz brown Morecambe Bay shrimps
• 600g/1lb 5oz new potatoes
• cleaned and peeled
• 4 tbsp unsalted butter
• 2 tbsp flatleaf parsley
• chopped
• 400g/14oz French beans
• 2 tbsp unsalted butter
• 200g/7oz flaked almonds

Directions

• For the Dover sole
• dust the fish in the seasoned flour. Heat a large frying pan and add the oil. Once hot
• add the fish skin-side down and cook for a couple of minutes. Turn over and cook for a further minute.
• Remove the fish from the pan and set aside to rest.
• Heat the butter in a separate frying pan
• add the shallot and fry for a few minutes. One it has reached the nut brown stage (or beurre noisette)
• add the lemon juice
• parsley and shrimps and cook for a couple of minutes.
• For the beans and potatoes
• place the potatoes in a steamer above a large saucepan of salted water. Cook for 15-20 minutes
• until done.
• Just before serving add the butter
• parsley and season with salt and pepper.
• Cook the French beans in a separate pan of boiling salted water for 4-5 minutes. Drain and just before serving add the butter and season with salt and pepper.
• Heat a small frying pan and add the almonds
• toast on a low heat for 2-3 minutes or until golden-brown.
• To serve
• place the dover sole onto a serving plate
• along with the new potatoes and French beans. Top the beans with the toasted almonds.