Pan-Fried Dover Sole with Sauteed Scampi and Asian Mushrooms
• 240g red-skinned potatoes, peeled and cut into medium cubes
• 4 scampi, shells removed and heads reserved
• 150g Japanese breadcrumbs
• 60g grated Parmesan
• 4 x 400g Dover sole fillets
• Sea salt & pepper
• 150g flour
• 2 eggs, beaten
• 4 tbsp clarified butter
• 30g shimeiji mushrooms, diced
• 30g shiitake mushrooms, diced
• 39g oyster mushrooms, diced
• 30g enoki mushrooms, diced
• 120g snow peas, blanched
• 2 tsp finely chopped parsley
• a Handful of mixed herbs for garnishing
• 150ml beurre blanc
• 4 tsp capers, washed
Cook the potato cubes in salted boiling water for three to four minutes until just tender. Drain.
Cook the scampi heads in salted boiling water for five minutes. Set aside for garnishing.
Preparing the pan-fried Dover sole
Combine the breadcrumbs and Parmesan in a bowl and mix well.
Season the sole fillets, then dredge them in flour and shake off excess. Dip in the egg wash and coat with the breadcrumb mixture. In a hot pan, sauté the fish with some clarified butter for three minutes on each side until golden brown.
Preparing the sautéed Asian mushrooms
Sauté the partially cooked potatoes and mushrooms in clarified butter in a separate pan until they begin to turn golden, then add snow peas and heat through. Season with salt, pepper and chopped parsley just before serving.
Preparing the sautéed scampi
Season the scampi and sauté in clarified butter until cooked through.
Divide the potato and mushroom mixture among four plates, top with the fish, scampi, scampi heads and mixed herbs. Spoon the beurre blanc around and garnish the sauce with capers.
Recipe courtesy of the newly published, ‘Seafood – Recipes from The Cliff’ which features 25 original seafood recipes and innovative desserts by renowned American chef Shawn Armstrong. The book is available at all good bookstores and from the lobby of The Sentosa Resort & Spa for $19.90.