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Dover Sole with Clams and Chorizo

2 people
Easy

Prep time
15 mins

Cook time
20 mins

Total time
35 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

1 whole dover sole, skinned and trimmed
100g plain flour
100g unsalted butter
Olive oil for frying
Sea salt
For the chorizo and clams sauce:
1 garlic clove, peeled and finely chopped
1 small piece dried guindilla chilli, finely sliced or ¼ tsp dried chilli flakes
100g chorizo sarta picante, skinned and cut into small cubes
100g fresh clams
1 tbsp sherry vinegar
1 tbsp chopped fresh flat-leaf parsley

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Introduction

Nothing beats a whole dover sole pan fried in butter, especially if its served with a delicious sauce made from crispy chorizo sausage, garlic, sherry vinegar and fresh clams for the ultimate Spanish inspired fish recipe.

Method

Heat one tablespoon of olive oil in a medium-sized frying pan and gently fry the diced chorizo until crispy, drain and set aside. Allow the pan to cool for a couple of minutes and in the same oil, gently fry for one minute the chopped garlic and guindilla chilli. Add the clams and toss in the oil, increase the heat and add the txakoli white wine, cover and cook for one minute or until the clams are fully opened. Add the crispy chorizo and chopped parsley to the clams, mix well and set aside.
In a large plate, roll the dover sole in seasoned flour and pat any excess flour. Heat two tablespoons of olive oil in a large non-stick frying pan or oval non-stick fish pan and fry the dover sole for 4 minutes on one side, turn the fish and cook for a further 4 minutes, adding the butter and basting the fish for the last two minutes.
To plate, place the dover sole in a warm large oval platter, spoon the clam sauce all over and season with sherry vinegar and sea salt before serving.

Shop Ingredients

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