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Fillets of Dover sole, shrimps and chicken juice


  • 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


  • 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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