Dover Sole, skin and outer scales removed (Alternative Megrim or Plaice)
200g Cornish butter, cut into small cubes
1 lemon, juice only
2 tbsp non-pareille capers
50g brown shrimps
2 tbsp dried Nori seaweed, crumbled to a powder
½ small bunch of flat leaf parsley, finely chopped
Flour for dusting
Sea herbs, to garnish
Place a large frying pan over a medium heat. If using a Miele Induction Hob use setting 6. For a lighter dish, grill the Dover Sole using the Gourmet Griddle Plate on a Miele Induction Hob. Not only will you get an amazing chargrill finish, you will create the authentic aroma of an outdoor BBQ whilst doing so.
Lightly dust the Dover Sole in flour, drizzle the pan with some oil and place the fish in the pan, front side up. Cook for 3-4 minutes and add 150g of the butter.
Turn the fish over, baste with the melted butter, and continue cooking for 6-8 minutes. Once the fish is cooked, remove from the pan, place onto a warm plate to keep warm.
To finish, place the frying pan back on the hob with the capers, brown shrimp, seaweed, lemon juice and chopped parsley along with the remaining butter and cook through.