Dover sole with prosciutto and sage

This is a lovely recipe for doing sole fillets.  The saltiness of the proscuitto and the aromatic sage work really well with the texture of Dover sole.

You will need – Serves 2

Little flour for dusting, seasoned with a little salt and pepper
2 Dover sole weighing about 400 g/ 1lb each filleted and skinned
50 g / 2 oz butter 
8-9 sage leaves
6 -7  slices prosciutto
Squeeze of lemon juice
Splash of dry white wine
Small handful of finely chopped parsley

To Make

Lightly flour the Dover sole fillets.  Melt the butter in a frying pan large enough to hold all the fillets in one layer, you could do this in large oven proof dish.  When the butter is starting to foam add the Dover sole fillets and cook gently either side for 2-3 minutes.  Add the sage leaves to the butter, then tear each slice of proscuitto into 2-3 pieces with your hands, then lay into the pan so they are cooking in the butter.

They will start to crisp up very quickly.

Remove the fillets and equal amounts of proscuitto onto a serving plate.  Add a splash of wine and the squeeze of lemon juice to the juices in the pan along with  the parsley and then spoon over the fish.

This simple dish is wonderful eaten with a bowl of waxy new potatoes.