(Glyptocephalus Cynoglossus)

GRILLED DOVER SOLE WITH BRUSCHETTA

INGREDIENTS:

• 100g/3½oz Dover sole fillet, cut into three thin strips
• 5 tbsp white wine
• 2 tbsp butter
• 5 tbsp cream
• 1 tbsp fresh chives, finely chopped
• 1 slice of toast, to serve on

DIRECTIONS:

1. Plait the strips of sole into a loose plait.
2. Place the white wine, butter and cream into a saucepan. Add the plait of sole and cook gently for three minutes.
3. Remove the fish and transfer to a warm plate. Reduce the sauce for three minutes then stir in the chives.
4. To serve, place the sole on the slice of toast and drizzle the sauce around the plate.