- 50g/1¾oz butter
- 1 shallot, finely chopped
- 1 tsp chopped blade of mace
- ½ tsp cayenne pepper
- ½ lemon, juice only
- 10g capers
- 5g fresh chives, chopped
- 5g fresh parsley, chopped
- 50g/1¾oz brown shrimp
- salt and black pepper
- 1 dover sole, filleted
- 25g/1oz plain flour, seasoned with salt and pepper
- 2 tbsp olive oil
- 1 bunch asparagus, trimmed
- 2 tbsp unsalted butter
- For the shrimps, melt the butter In a frying pan. Add the shallot and cook until soft and translucent and the butter is a nut-brown colour. Stir in the mace and caynenne pepper. Cook for a couple of minutes then drain through a fine sieve or muslin. Return the liquid to the pan and add the lemon juice (take care as the fat will spit).
- Stir the capers, chives, parsley and shrimps through the flavoured butter and season with salt and pepper to taste. Set aside and keep warm.
- For the dover sole, dust the sole in the seasoned flour. Heat a large frying pan until hot, add the oil and fry the sole on both sides for 2-3 minutes.
- For the steamed asparagus, heat a saucepan with a small about of water in the bottom and place a bamboo steamer on top. Once the water is simmering, add the asparagus to the steamer and steam for 3-4 minutes.
- Heat a medium frying pan and add the butter, once melted, add the steamed asparagus and season with salt and pepper. Toss to coat the asparagus in the butter.
- To serve, spoon the sauce over the sole and place the asparagus on the side.