A speedy supper for 4, with a few special touches thrown in.
For the Dover sole, dust the fish in the seasoned flour. Heat a large frying pan and add the oil. Once hot, add the fish skin-side down and cook for a couple of minutes. Turn over and cook for a further minute.
Remove the fish from the pan and set aside to rest.
Heat the butter in a separate frying pan, add the shallot and fry for a few minutes. One it has reached the nut brown stage (or beurre noisette), add the lemon juice, parsley and shrimps and cook for a couple of minutes.
For the beans and potatoes, place the potatoes in a steamer above a large saucepan of salted water. Cook for 15-20 minutes, until done.
Just before serving add the butter, parsley and season with salt and pepper.
Cook the French beans in a separate pan of boiling salted water for 4-5 minutes. Drain and just before serving add the butter and season with salt and pepper.
Heat a small frying pan and add the almonds, toast on a low heat for 2-3 minutes or until golden-brown.
To serve, place the dover sole onto a serving plate, along with the new potatoes and French beans. Top the beans with the toasted almonds.
