Dover Sole/Cafe de Paris Butter

Name: Dover Sole/Cafe de Paris Butter
Yield: Serves Four
Ingredients: 1 tbsp chives, snipped; 1 handful parsley, finely chopped; 1 orange, zest only; rapeseed oil; 35 g tomato ketchup; ½ tsp rosemary, finely chopped; 6 tarragon leaves, finely chopped; 1 tsp salt; 300 g salted butter, at room temperature, cut into small cubes; 1 lemon, zest and juice; ½ tsp curry powder; ½ tsp cayenne; ½ tsp thyme leaves; ½ tsp Worcestershire sauce; 1 tbsp brandy; 6 anchovy fillets, finely chopped; 1 tbsp Madeira; 1 garlic clove, peeled, finely sliced; 2 shallots, peeled, finely sliced; 25 g capers; ½ tsp marjoram, finely chopped; 1 knob of salted butter; 4 whole Dover sole, 1 per portion, cleaned, skinned, head removed; 25 g English mustard; 1 tbsp paprika

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Café de Paris Butter

35 g tomato ketchup
25 g English mustard
25

Fish course
Pescatarian

Method

To make the Café de Paris butter

Combine all the ingredients except the butter in a large bowl, set aside. Beat the butter until fluffy, then mix with the other ingredients. Transfer to a sheet of cling film and shape into a neat log about 2.5cm in diameter. Wrap in the cling film and refrigerate for at least 1 hour to firm up. This will make more butter th