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Sole Fillets with Prawn Beurre Noisette

Fillet of sole is always a treat and here the addition of succulent shrimp sautéed in lightly browned butter makes it truly special. This is a lovely, romantic meal for two, but feel free to double or triple the recipe for more diners. A fresh green salad dressed with a lemony vinaigrette would be perfect to match the lemon juice in the fish.

Sole Fillets with Prawn Beurre Noisette

1 lb. lemon or gray sole, filleted and skinned
1 oz. all-purpose flour (¼ cup)
1 tbs. vegetable oil
2 tbs. butter
8 oz. peeled raw prawns
2 tsp. freshly squeezed lemon juice
1 tbs. chopped fresh parsley
lemon wedges, to serve

Season the flour with salt and pepper, then dredge the fillets in it, shaking off the excess. Heat the oil and ¼ of the butter in a non-stick skillet large enough to hold the fillets in one layer. Cook for 2 minutes without moving, until nicely golden. Carefully turn them over and cook for 1-2 minutes further until the fish is firm. Remove to a serving plate and cover with foil to keep warm.

Melt the rest of the butter in the skillet over a medium heat. When it begins to get golden, add the prawns and toss to cook completely, 3-4 minutes depending on the size of the prawns. Place the prawns on top of the fillets. Remove the skillet form the heat and stir in the lemon juice and parsley into the pan. Drizzle over the fish and prawns and serve immediately.

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