Authentic Penarth Sole

Season fresh dover sole fillets and gently pan-fry in butter until just cooked. Remove and keep warm.

Deglaze the pan with a splash of dry white wine and reduce by half. Stir in a little cream and a handful of tiny peeled prawns.

Warm through without boiling to keep the prawns tender. Spoon the sauce over the fish.

Serve immediately, garnished with chopped chives.

An elegant, Victorian-inspired seaside dish from Penarth pier-town.