Dover Sole with Shrimp Butter and Nettle Champ
Description
Ingredients
4 medium Dover sole, gutted and prepped
200g (7oz) plain flour
Knob of butter
Olive oil
Sea salt and freshly ground black pepper
For the champ:
1.5kg (3.3lb) floury potatoes
50g (1 3/4oz) butter
450ml (1.9 cups) milk
150ml (5 oz) double cream
6 spring onions, chopped
75g (2.65oz) nettle tops roughly chopped, blanched
For the shrimp butter:
60g (2.1oz) butter
400g (0.88 lb) cooked and peeled brown shrimps
¼ tsp cayenne pepper
2 tbsp capers
1 lemon, juice only
Small handful flat leaf parsley, chopped
200g (7oz) plain flour
Knob of butter
Olive oil
Sea salt and freshly ground black pepper
For the champ:
1.5kg (3.3lb) floury potatoes
50g (1 3/4oz) butter
450ml (1.9 cups) milk
150ml (5 oz) double cream
6 spring onions, chopped
75g (2.65oz) nettle tops roughly chopped, blanched
For the shrimp butter:
60g (2.1oz) butter
400g (0.88 lb) cooked and peeled brown shrimps
¼ tsp cayenne pepper
2 tbsp capers
1 lemon, juice only
Small handful flat leaf parsley, chopped
Instructions
1. Preheat the oven to 180˚C.
2. Season the flour with salt and pepper. Dust the fish all over in the flour. Heat a little olive oil in a large pan, season the sole again and fry on one side until golden brown (3 - 4 minutes in total). Add a touch of butter towards the end, flip over and transfer the fish to the oven for a further 6 minutes or until its cooked.
3. To make the champ: boil the potatoes in salted water until tender. Drain and mash using a potato ricer and return to the pan to dry out a little. Bring the milk and double cream to the boil in another pan and gradually stir enough into the potatoes to achieve a good creamy texture. Finally add the spring onions, butter and nettle tops and season to taste.
4. For the shrimp butter: melt the butter in hot pan and cook until it begins to brown. Add the shrimps, cayenne pepper and capers. Lightly season and add the lemon juice. Cook until the shrimps are heated through then add the flat leaf parsley and stir to combine.
5. Serve the fish on warm plates, spoon the shrimp butter on top and a spoonful of nettle champ on the side.
2. Season the flour with salt and pepper. Dust the fish all over in the flour. Heat a little olive oil in a large pan, season the sole again and fry on one side until golden brown (3 - 4 minutes in total). Add a touch of butter towards the end, flip over and transfer the fish to the oven for a further 6 minutes or until its cooked.
3. To make the champ: boil the potatoes in salted water until tender. Drain and mash using a potato ricer and return to the pan to dry out a little. Bring the milk and double cream to the boil in another pan and gradually stir enough into the potatoes to achieve a good creamy texture. Finally add the spring onions, butter and nettle tops and season to taste.
4. For the shrimp butter: melt the butter in hot pan and cook until it begins to brown. Add the shrimps, cayenne pepper and capers. Lightly season and add the lemon juice. Cook until the shrimps are heated through then add the flat leaf parsley and stir to combine.
5. Serve the fish on warm plates, spoon the shrimp butter on top and a spoonful of nettle champ on the side.
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