Dover Sole with Scallops, Prawns and Samphire

Special occasion food should be all about what you love most, shared with the people you love most. And sometimes it’s also about spending time with those loved ones enjoying the occasion and not spending too long in the kitchen preparing the food and being away from your guests. Don’t misunderstand me, I love spending hours and even days preparing a special meal, but this is one for when you don’t want to be in the kitchen for too long.

Dover Sole with Scallops, Prawns and Samphire (1)

Ingredients (per person)

  • 1 small Dover Sole (or other small flat fish)
  • 4 large prawns (peeled and the heads removed but the tails left on to make eating them with your fingers much easier!)
  • 2 scallops
  • About 2 tablespoons of fresh samphire (or use a few stalks of fresh, blanched asparagus chopped into smaller pieces)
  • Olive oil
  • Butter
  • Lemon juice
  • Salt & Pepper

Warm a little olive oil and butter in a large frying pan and heat. When the oil is hot, put the fish in, skin side down and cook for about 2 or 3 minutes until the skin starts to become crispy.

Turn the heat down to medium and turn the fish over. Add the scallops and prawns and cook them on each side for about a minute or two (the prawns will turn pink and the scallops will lose their opacity).

Remove the fish, prawns and scallops to a serving plate (keeping the oil in the pan). Squeeze in a little lemon juice to taste and add the samphire. Stir fry on a high heat for less than a minute, just to heat it through and spoon the samphire and juices over the fish. Season to taste (it probably won’t need much salt) and serve with a small wedge of lemon.

Pour glasses of wine for you and your loved ones and enjoy the moment.

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