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Brill and Dover sole with tartare beurre blanc, pork crackling, king prawns, samphire and squid ink tuille
Serves 2 Starters and mains
Ingredients
- 4tbsp white wine
- 2tbsp white wine vinegar
- 1 shallot, finely chopped
- 16tbsp unsalted butter
- 2tbsp capers, chopped
- 2tbsp gherkins, chopped
- 2 x brill fillets
- 2 x Dover sole fillets
- bunch samphire
- 6 king prawns
- 25g plain flour
- 1 egg
- 25g pork scratchings, blitzed to a crumb
- vegetable oil, for deep-frying
Method
Put the white wine, vinegar and chopped shallot into a saucepan, over a low heat. Pre-heat your grill. Add butter 1tbsp at a time, melting slowly. When all the butter is melted, add the capers and the gherkins and season to taste.
Place the fillets of brill and Dover sole onto an oiled baking tray with the samphire, season and grill on a medium temperature until cooked through.
While that is cooking, roll the king prawns in the flour, then in the egg, then coat in the blitzed pork scratchings. Deep-fry the king prawns for 2-3 minutes until they have puffed up and are floating. Serve with new potatoes and seasonal vegetables.
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