Pan Fried Fillets of Dover Sole with Clam and Samphire Sauce
This Pan Fried Fillets of Dover Sole with Clam and Samphire Sauce dish is beautiful. It uses brilliant British produce too!
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Cooking tools:
- Saute pan
- Fine-mesh sieve
- Mixing bowl
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 4 dover sole fillets, skinned
- 50g butter
- Salt
- pepper
- 400g clams
- 1 shallot peeled and sliced
- Small bunch of tarragon
- 15g butter
- 100ml double cream
- 100ml white wine
- 100g samphire
- Squeeze of lemon juice
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