INGREDIENTS
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
Recipe continues
METHOD
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.