Pan-fried Dover Sole

with Brown Shrimps and Seaweed Butter

Cooking the Dover Sole on the Miele Induction Hob means heat is generated only where it is needed: in the bottom of the pan. This method of cooking is particularly efficient, as no heat is lost, resulting in perfectly cooked fish.

Serves 2

Ingredients

Dover Sole, skin and outer scales removed

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

Sunflower oil

Flour for dusting

Sea herbs, to garnish

Crisp mixed leaf salad and sourdough bread, to serve

Food tip: Try using a whole Megrim or Plaice as alternative to Dover Sole

Appliance: For a lighter dish, grill the Dover Sole using the Gourmet Griddle Plate 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.

Method

  1. Place a large frying pan over a medium heat. If using a Miele Induction Hob use setting 6.

  2. 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.

  3. 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.

  4. 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.

  5. Remove from the heat and spoon the mixture over the Dover Sole, garnish with the sea herbs and serve with a crisp mixed leaf salad and slices of sourdough bread.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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