Crayfish with Strips of Dover Sole and Creamy Saffron Sauce

Name: Crayfish with Strips of Dover Sole and Creamy Saffron Sauce
Yield: Serves 4
Ingredients: 120 ml/4 fl oz dry sherry; 300 ml/½ pint double cream; Good pinch of saffron; Fresh parsley; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 15 g/½ oz shallots, chopped; 400 ml/14 fl oz fish stock; 2 X 450 g/1 lb Dover sole; 32 live crayfish; 15 g/½ oz butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is another of my all-time favourites; not a new combination by any means, but a dish of such stunning colour and flavour – who could resist it? Dover sole is the best fish for this dish; there really is no substitute here.

Ingredients

2 X 450 g/1 lb Dover sole
32 live crayfish
15

Fish course
Pescatarian
Gluten-free

Method

Skin, fillet and trim the sole. Cut each fillet into 5 diagonal strips about 1 cm/½ inch wide.

Remove the intestinal tract from the crayfish by pinching the middle section of the tail between your thumb and forefinger, then twist and pull.

Heat the butter in a saucepan until it just starts to sizzle. Lightly season the strips of sole and gently but quickly fry t