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John Burton-Race

Fillets of Dover sole, shrimps and chicken juice


Serves 1

Ingredients

  • 2 dover sole fillets, skin off
  • 500ml chicken stock
  • 250ml fish stock
  • 1 lemon
  • Half a head of garlic
  • 50g butter
  • 2 tomatoes , skinned, de-seeded and diced
  • 20g chives, chopped
  • 200g peeled brown shrimps

Method

  1. Reduce chicken stock, garlic and fish stock together until slightly sticky.
  2. Melt butter until it becomes nut brown. Pour boiling stock onto the butter, stir together then pass through a muslin cloth. Add the shrimps, tomato and chives.
  3. Quickly pan fry the sole. Season with a little salt, pepper and lemon and serve with the sauce.
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