Dover sole with buttered leeks & shrimps - Good Food Middle East
April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson
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Ingredients
- 50g butter
- 2 Dover sole, about 350g/12oz each, trimmed and top skin removed
- small glass white wine, about 125ml/4 fl oz
- 4 leeks, cut into large chunks
- 100g tub potted shrimps
- small bunch chives, snipped
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