less than 30 mins
10 to 30 mins
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
For the sole, broad beans and shrimps, remove the beans from their pods. Bring a small saucepan of water to the boil, add the beans and simmer for about 2 minutes. Drain and place the beans in a bowl of cold water. Pop the bright green beans out of the thick skins by squeezing gently. Set aside.
For the sole, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dust the fish lightly in the seasoned flour. Heat a large frying pan over a medium heat, add the oil and once hot fry the fish, top-side down, for around 6–8 minutes to colour.
Turn the fish over and add the butter. Baste continually by pouring the buttery juices back over the fish and then add the brown shrimps, dill and reserved broad beans towards the end (once the butter has become nutty brown in colour). Leave to rest for a few minutes before serving.
Meanwhile, for the sparkling wine sauce, gently heat the butter in a pan and lightly fry the shallots over a low heat until softened. Add the sparkling wine and cook until the volume of liquid has reduced by half. Add the fish stock and cook to reduce to half the volume again. Finally stir in the crème fraîche.
Add the extra knob of butter to the sauce and, using a hand-blender, blend to make a foam.
To serve, place the sole onto a serving plate and spoon over the shrimps, broad beans and sauce.