Sole with broad beans, brown shrimps and sparkling wine sauce

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the sole, broad beans and shrimps

  • 100g/3½oz small broad beans
  • plain flour, to dust
  • 1 whole Dover or lemon sole, skin and head removed, trimmed
  • 2 tbsp olive oil
  • 30g/1oz unsalted butter
  • 1 lemon, to squeeze
  • 200g/7oz peeled brown shrimps
  • 1 tbsp chopped fresh dill
  • salt and freshly ground black pepper

For the sparkling wine sauce

  • 25g/1oz unsalted butter, plus an extra knob to finish
  • 1 banana shallot, diced
  • 60ml/2¼fl oz sparkling wine
  • 60ml/2¼fl oz fish stock
  • 1–2 tbsp crème fraîche