Dover Sole with Watercress and Crab Butter

Fillets of Dover sole doused in a seasonal watercress and crab flavored butter, roasted until perfectly tender.

Dinner Seafood High Protein Crab Dover Sole

Estimated Nutrition

Calories

1260.2

kcal / serving

2520.4 kcal total

Carbs

32.7g

per serving

65.4 g total

Fat

91.3g

per serving

182.6 g total

Protein

79.1g

per serving

158.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Gentleman's Relish

or anchovy paste

Dairy

Butter

a knob

125

Butter

for the watercress and crab butter

Fruits

piece

Lemon Juice

small squeeze

piece

Lemon

peeled, pith removed, sliced into rounds

GrainsCereals

Plain Flour

NutsSeeds

pinch

Salt

for seasoning

pinch

Black Pepper

freshly ground, for seasoning

tsp

Mace

ground

0.5

tsp

Cayenne Pepper

OilsFats

Vegetable Oil

Seafood

1300

Dover Sole

filleted, from two 650g fish

100

Crabmeat

white, picked

Vegetables

piece

Shallot

peeled and finely chopped

Watercress

fresh leaves, chopped

sprig

Watercress

fresh, for garnish

Method

Preheat the oven to 200°C.

Rinse the Dover sole fillets and pat them dry with kitchen paper.

Dredge both sides of the fillets in seasoned flour.

Heat oil in an ovenproof pan and fry the fillets skin-side down for 3 minutes.

Flip the fish, add butter, and roast in the oven for 7 minutes.

Sauté the shallots in foaming butter in a separate pan until softened.

Stir in the mace, cayenne pepper, and relish.

Mix in the crabmeat, watercress, and lemon juice then remove from heat.

Serve the fillets stacked with the crab butter and lemon slices on top.