- 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
- 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.