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Leigh-on-Sea sole
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Total Time: 25 minutes
Essex coast-inspired Dover sole with fresh seafood is irresistible.
Ingredients:
125 g fresh cockles or small clams from sustainable sources, ask your fishmonger
2rashershigher-welfare smoked streaky bacon
olive oil
2sprigsfresh rosemary
1small knobbutter
2 x 450 g Dover sole from sustainable sources, ask your fishmonger, skinned
50 g peeled brown shrimps or small prawns from sustainable sources, ask your fishmonger
1small bunchfresh chives
2lemons
Instructions:
Check the cockles or clams for freshness, discarding any that stay open. Rinse them in cold water. In a large frying pan over medium heat, fry bacon matchsticks in olive oil until golden. Add rosemary leaves, fry briefly, then transfer everything to a plate. Add butter to the pan, then gently place both fish head to tail. Cook for about 4 minutes, flip, and return bacon and rosemary to the pan with shrimps and cockles. Cover the pan tightly and cook for another 4 minutes until cockles open. Remove the foil, sprinkle with sliced chives, lemon juice, salt, and pepper. Mix well, transfer fish to a platter, and pour over juices and seafood from the pan. Serve with lemon wedges and side dishes like pea and spinach salad, buttered asparagus, or new potatoes.