Sole with burnt butter

This is a refreshing fish dish, which could be served as a light lunch or a main course during a dinner party. All the ingredients are in season and work together beautifully. The meaty and rich crab complements a spicy chorizo very well and topped with a crispy pan fried sole is a real treat.

Serves 2


  • 2 sole fillets
  • 200g new potatoes (ideally Jersey Royals), halved
  • 50g spicy cooking chorizo, cubed
  • 100g of mixed brown and white crab meat
  • Handful of watercress
  • Handful of fresh spinach


Start by boiling the potatoes in salted water until a cutlery knife slides through and drain
Heat pan and add the chorizo and cook on medium high heat until starting to realise its juices and add the drained potatoes
Preheat a glug of oil in a frying pan until hot, season the sole fillets and fry for 5-8 minutes or until crispy and cooked through
Add crab meat and greens to the potatoes until warmed through and arrange on a plate topped with the sole
We drizzled our plate with chives oil for decoration, but this is not necessary