Main content


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings