Pan Fried Fillets of Dover Sole with Clam
30 minutes
Servings : 1
Rich Source of Protein
This Pan Fried Fillets of Dover Sole with Clam and Samphire Sauce dish is beautiful. Using brilliant British produce the sauce is made with cream, shallot, butter, wine and lemon juice too!
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  • 4 dover sole fillets, skinned
  • 50g butter
  • Salt and pepper
  • 400g clams
  • 1 shallot peeled and sliced
  • Small bunch of tarragon
  • 15g butter
  • 100ml double cream
  • 100ml white wine
  • 100g samphire
  • Squeeze of lemon juice


  • Heat a large pan until hot. Pop in the shallot, wine and tarragon.

  • Add the clams, pop the lid on and cook for 3 to 4 minutes, strain into a bowl keeping all the juices, then pop the juices back into the pan and reduce by ½.

  • Meanwhile, place the sole onto a tray, dot with butter then bake for three to four minutes, season.

  • Saute the samphire in butter for a minute or two. Spoon the sauce onto a plate then top with fish.

  • Back to the sauce, add the cream and a knob of butter then pick the clams from the shells and pop in the sauce.

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