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The Caterer

Pan-fried lemon sole fillets with prawn and dill dumplings with a langoustine and sweet white wine sauce by Jonathan Furby

11 September 2006
Pan-fried lemon sole fillets with prawn and dill dumplings with a langoustine and sweet white wine sauce by Jonathan Furby

INGREDIENTS

(serves four)

4 medium-sized lemon sole, filleted

For the dumplings
16 cooked prawns, coarsely chopped
Good pinch of chopped fresh dill
Juice and zest of ¼ lemon
100g self-raising flour
50g suet
75ml milk
Salt and pepper
60g butter

For the sauce Olive oil
5 shallots, sliced
3 cloves of garlic, chopped
Bay leaf, thyme and parsley stalks
Salt and pepper
225g heads of langoustines
1tbs, heaped, tomato purée
50ml brandy
250ml sweet white wine
1 pint double cream

For the garnish 8 langoustine tails, cooked separately

METHOD

To make the dumplings, mix all the ingredients together, roll into medium-sized balls and bake in the oven at 180ºC for 12 minutes.

To make the sauce, sweat shallots in olive oil with garlic, bay leaf, thyme, parsley stalks, salt and pepper until shallots start to colour. Add langoustine heads and sauté until coloured (break shells while cooking).

Add tomato purée and cook out, then add brandy and flambé. Keep stirring. Then add sweet white wine and reduce by half. Add double cream and cook for 30 minutes then press through a chinois.

Fry seasoned sole in butter. To serve, garnish the sole with the sauce, two dumplings, two langoustine tails and a sprig of fresh dill.

Jonathan Furby

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