Alfie filleting a cooked Dover Sole meuniére with morecambe shrimp butter in the quayside kitchen

Dover sole meunière with Morecambe Bay shrimp butter

Serves:: 1-2
Prep Time:: 3 mins
Cook Time:: 5 mins

Dover sole is the king of the soles and the price tells you as much, but what struck me at Brixham was seeing it come off the boat with the brown striping still showing against the white, which only happens when it's really fresh. The market prep it skinned and trimmed, which is exactly how you want it, because the browning is the whole dish. Flour, a hot pan, then butter, and you baste until it smells nutty. If you know someone who thinks fish is plain and dry, cook them this. It's the one that changes their mind.

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Ingredients

1 Dover sole
1 tub brown shrimp
Flour, for dusting
50g butter
1 lemon
Neutral oil

Method

Lightly salt the sole before cooking. Have your butter ready to go, and use a heavy frying pan that is just big enough to fit the fish comfortably.

Pat the sole dry, then lightly dust it with flour, shaking off any excess.

Heat a generous amount of neutral oil in the pan until hot. Gently lay the fishtop side down. The temperature is key - it should start sizzling straight away. If the pan is too cool, the fish will not colour properly before it is cooked through. You are aiming for a strong bacon-like sizzle.

Cook for 3–4 minutes until golden brown. Add the butter, carefully flip the fish, and swirl the butter around the pan as it foams and turns nutty brown. The second side should only need around 2 minutes.

Stir the brown shrimp into the browned butter just long enough to warm through, then finish with a generous squeeze of lemon juice before serving.

Featured products

4 Dover Soles for £50 - Frozen

Serves 4 - 4 x Min 250g

Skinned & trimmed

£50.00

Sent frozen

Prime Dover Sole

Serves 1 - Min 250g

Trimmed & skin removed

£15.95

Sent fresh

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Alfie Turner

Alfie trained as a chef in London institution Trullo in Islington before helping to open Four Boys Cafe alongside his brothers George and Hal. He now advises and helps to curate the weekly menu, changing with seasonality

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