Lemon sole fillets with prawns

History

This is another recipe (slightly adapted) from Mary Cadogan's Fish and Shellfish Cookbook. We all love lemon sole (except Oliver) and prawns and this recipe is suitable for a special occasion or for a dinner party, as a starter or a main course.

IngredientsServes 4

• 2 lemon sole, each weighing about 500 g, filleted and skinned   
• 25 g butter   
• 1 tbs parsley, chopped   
• 150 ml dry white wine   
• 150 ml fish stock   
• 2 tbs double cream   
• 125 g fresh prawns or frozen prawns, defrosted)   
• 2 tbs chervil, chopped (optional)   
• salt and pepper  

Method

Make a few small cuts down the skinned side of the fillets to stop them curling up. Sprinkle with salt and pepper and parsley. Place a knob of butter on top.

Fold the fillets in half and place in a large frying pan. Pour over the wine and stock and bring to a simmer. Cover with buttered greaseproof paper and cook for 8-10 minutes, until cooked. Transfer carefully with a fish slice to 4 individual warmed plates and keep warm.

Boil the pan juices until reduced by half. Lower the heat and stir in the cream, prawns, chervil and seasoning. Pour around the fish and serve with new potatoes and green beans or a salad.