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
• 10g/ baby capers
• 2 tsp gentleman’s relish
• 2 tbsp finely chopped parsley
• 100g/3½oz brown shrimps
• 50g/1¾oz unsalted butter
• 50g/1¾oz baby spinach
• pinch freshly grated nutmeg
• 1 bunch fresh watercress
• 1 lemon
• peeled with spoon to remove all the pith and finely sliced to resemble flowers

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 shallots and fry for a few minutes. One it has reached the nut brown stage (or beurre noisette)
• add the lemon juice
• capers
• gentleman’s relish
• parsley and shrimps and cook for a couple of minutes.
• For the wilted spinach
• in the same pan you fried your fish
• heat the butter
• add the spinach and a tablespoon of water and cook until wilted. Finish with a grating of fresh nutmeg.
• To serve
• place some spinach in the centre of each serving plate and top with the fish. Spoon the sauce over and around the fish. Garnish with watercress and lemon flowers.