Wine-Steamed Sole with Clams

Season the fish, heat the butter in a large frying pan and cook the sole - top-side down - for 3 mins. Turn the fish, scatter with the samphire and clams, pour in the wine and cover with the lid. Cook for 3 mins on a decent heat, swirling the pan until the clams have opened (discard any that remain closed).
Once the fish is opaque and flaking, season a little and stir in the creme fraiche. Serve immediately with the clams, samphire, creamy sauce and crusty bread for dipping.

20 mins

2 serving

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