Dover Sole and Scampi in a Cremant Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients:
4 gutted Dover sole of about 200–250g each 
Dover Sole and Scampi in a Cremant Sauce Preparation:Method:Pour the sparkling wine into a frying pan. Heat to reduce and add the shallots. Season and add the butter little by little (do not add to much otherwise you cool the sauce too much). Meanwhile, in another frying pan fry half the leeks in some olive oil. Blanch the remaining leeks in boiling salted water for two minutes. Strain and add to the wine reduction then thicken the sauce with the cream. Steam the Dover soles for 4 minutes, then, after two minutes add the scampi. Transfer the fish and scampi to a warm serving plate on which the fried leek has been used as a base. Spoon the sauce over the top and serve. |
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