Wine-Steamed Sole with Clams

Charmaine Lu -

  • 500g fresh clams, rinsed
  • 2 whole Dover sole
  • 50g butter
  • 100g samphire
  • 40g crème fraîche
  • 250ml white wine
  • 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