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Fillets of Dover sole, shrimps and chicken juice



  • 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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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Fillets of Dover sole, shrimps and chicken juice.


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