Pan Fried Sole & Prawns, Vanilla Black Pepper Butter, Sichuan Lemon Samphire

Pure elegance in a dish, takes moments to prepare but feels as if you have spent hours. Good ingredients need little adornment to shine so use the best quality fish and seafood you can afford.

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dinner party recipes, pescatarian, easy entertaining, simple recipes, showstopping mains

Yield: 2

Author: Suze Morrison

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Pan Fried Sole & Prawns, Vanilla Black Pepper Butter, Sichuan Lemon Samphire

Prep time: 20 MinCook time: 13 MinTotal time: 33 Min

Pure elegance in a dish, takes moments to prepare but feels as if you have spent hours. Good ingredients need little adornment to shine so use the best quality fish and seafood you can afford.

Ingredients

Vanilla Pepper Butter

• 150ml Dry White Vermouth
• 200ml Fish Stock
• 1 Vanilla Pod, seeds scraped.
• ½ tsp Coarse Cracked Black Pepper
• 1tbsp Unsalted Butter. Soft
• 1tbsp Plain Flour
• Sea Salt to season

Pan Fried Sole & Prawns

• 1tbsp Olive Oil
• 2 Sole Fillets
• 100g Raw Prawns
• 2tbsp Plain Flour
• Sea salt, Black Pepper & Lemon Juice to season

Sichuan Lemon Samphire

• 150g Samphire
• 1tbsp Unsalted Butter
• ½ tsp Sichuan Peppercorns, cracked
• ½ Lemon, Juice

Instructions

1. Begin with the sauce. Add the Vermouth, fish stock, vanilla and pepper to a pan and bring to a boil, reduce the heat and simmer for 5 minutes or until reduced. Mix the butter with the flour to make a smooth paste and whisk into the reduction. Taste, season with salt and set aside to keep warm.
2. Heat the oil for the fish in a large sauté pan. Season the flour with salt and pepper and dust both fish fillets, shaking off the excess. Reduce the heat in the pan to medium and add the fish, skin side down. Cook for 3 minutes, then flip. Add the prawns and cook for 3 minutes more, or until the fish is tender and the prawns are pink.
3. Remove from the pan and divide between two plates.
4. Add the butter for the samphire to the pan and heat over a medium high heat, add the samphire and Sichuan pepper and sauté for 1 minute. Remove from the heat and add the lemon juice. Taste, the samphire is salty so it shouldn’t need any extra.
5. Drizzle the butter sauce over the fish and prawns and serve with the samphire on the side.

https://gourmetglow.co.uk/recipes/pan-fried-sole-vanilla-pepper-butter