Surprise yourself and create this classic restaurant dish easily at home. Look for a nut-brown colour in the butter (beurre noisette) before squeezing in the lemon juice to lock in the colour and flavour.
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Cuisine: not set
2 whole Dover sole filleted and pin boned
25 g/1oz plain flour seasoned with salt and pepper
25 oz olive oil
50 g/1¾oz unsalted butter
1 shallot finely chopped
1 lemon juice only
10 g/ baby capers
2 tsp gentleman’s relish
2 tbsp finely chopped parsley
100 g/3½oz brown shrimps
50 g/1¾oz unsalted butter
50 g/1¾oz baby spinach
pinch freshly grated nutmeg
1 bunch fresh watercress
1 lemon peeled with spoon to remove all the pith and finely sliced to re
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