Cider-steamed Dover Sole And Clams

Cider-steamed Dover Sole And Clams

A surprisingly simple but beautifully elegant fish dish for the big day.  It is ideal for smaller celebrations or as a centerpiece.

Ingredients:

500g clams

2 whole Dover Sole

1/4 cup unsalted butter

90g (3/4 cup) samphire*

250ml (1 cup) dry cider

40g (2 tablespoons and 2 teaspoons) creme fraiche

Lemon wedges to serve

Directions:

Wash the clams in 3-4 changes of water; then discard any that stay open when tapped or are broken.  Set aside.  Rinse the sole under cold water, pat dry and season with salt.  Heat the butter in a large wide frying pan over medium-high heat until foaming.  Cook the sole top-side down for 2-3 minutes until golden.

Gently turn over the fish; scatter the samphire and clams around the pan.  Add the cider and cover with a lid or foil.  Bubble for 2 or 3 minutes, swirling the pan, until the clams are piping hot and the shells have opened (discard any that did not)  the samphire is tender and the fish is cooked through, opaque and flakes easily with a fork.

Uncover and cook for 1 - 2 minutes to reduce a little, then season and add the creme fraiche  Serve at once with the lemon wedges.

*Samphire has seen a massive rise in popularity in recent years. Favoured by chefs for its salty yet fresh flavour, it adds bite to restaurant dishes and is abundant in the UK. Most supermarkets will now stock samphire on the fish counter when it’s in season, between May and August. Not to be confused with marsh samphire, rock samphire is also known as glasswort; the name coming from its use in the glassmaking industry in the sixteenth century. Fresh samphire should be vibrant, green and crisp. Avoid any that looks limp and dull. Samphire will keep happily in the fridge for two or three days, but keep it covered with a damp cloth for freshness.