Gordon Ramsay
Watch the video of Gordon whipping up dover sole
Gordon spices up his sole with a knob of shrimp butter in this delicious dish from the F Word
Serves 4
1. Preheat the oven to 180˚C.
2. Season the flour with salt and pepper. Dust the fish all over in the flour. Heat a little olive oil in a large pan, season the sole again and fry on one side until golden brown (3 - 4 minutes in total). Add a touch of butter towards the end, flip over and transfer the fish to the oven for a further 6 minutes or until its cooked.
3. To make the champ: boil the potatoes in salted water until tender. Drain and mash using a potato ricer and return to the pan to dry out a little. Bring the milk and double cream to the boil in another pan and gradually stir enough into the potatoes to achieve a good creamy texture. Finally add the spring onions, butter and nettle tops and season to taste.
4. For the shrimp butter: melt the butter in hot pan and cook until it begins to brown. Add the shrimps, cayenne pepper and capers. Lightly season and add the lemon juice. Cook until the shrimps are heated through then add the flat leaf parsley and stir to combine.
5. Serve the fish on warm plates, spoon the shrimp butter on top and a spoonful of nettle champ on the side.
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©Gordon Ramsay 200[8]. All rights reserved
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