Dover sole with shrimps and tomato Serves 2
Ingredients
2 Dover soles, weighing about 400g each, skinned, beheaded and gutted. Ask the fishmonger to trim the tail, then chop off the flaps on both sides of1 shallot, peeled and finely sliced40g butterSprig of thyme75ml dry white wine100ml double cream1 tomato, peeled and finely diced100g brown shrimps2 tspn of chopped parsleySalt and pepper
