Lemon sole cooked in butter with brown shrimps
Lemon sole has quite a soft agreeable texture. Cooked in butter in the meuniere style where the fish is lightly dusted with flour and bathed in foaming butter during cooking does it justice but by adding the shrimps and a little mace this great fish becomes something magnificent and I think very British. It is a dish that we do at the Seahorse regularly and it sells out every time.
Serves 2
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