Delicate fillets of Dover sole are pan-fried and served with a intensely flavourful shrimp and chicken stock sauce.
Reduce chicken stock, garlic and fish stock together until slightly sticky.
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.
Quickly pan fry the sole. Season with a little salt, pepper and lemon and serve with the sauce.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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