Dover Sole with Capers and Bay Shrimp
Last Wednesday on Chef Ramsay’s The “F” Word, this recipe caught my eye. For one I love sole because it is delicate and goes well with many sauces. In this recipe, Chef Ramsay keeps it simple and spices it up a bit with some cayenne pepper.
In addition to being simple, this recipe is fast to prepare, and you can do it on a week night. Like I did last night at our friend’s house (Rick and Cindy Rich). They were kind enough to be my food taste testers. Sorta like being the emperor’s food taster, except I am more like a jester than an emperor.
At any rate, I am sure you will enjoy this meal.
Four filet of sole
Knob of Butter
Salt and pepper
Pinch or two of cayenne pepper
Jar of capers (their small)
½ lb of bay shrimp
Bring a large skillet up to temperature over a medium-high heat. Add olive oil. Salt and pepper the sole and cook for 2-3 minutes per side.
While the sole is cooking, bring another pan up to temperature over medium-high heat. Add olive oil and butter. Add a pinch or two of cayenne pepper. Drop in the shrimp and the cappers and stir. Cook for 3-4 minutes.
When the sole is cooked, plate up and spoon over the capper and shrimp sauce.
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