@andrejcooksfish: COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 93 - Senegalese Sole • BIN: Solea senegalensis FR: Sole du Sénégal DE: Senegalesische Seezunge ESP: Lenguado senegalés • Ingredients (serves 1): 350-450g whole sole Flour for dusting 100g softened butter 5g chopped chilli 2g smoked paprika powder 10ml lemon juice • Recipe: 1. Prep and clean the fish as shown in this video and pat dry. 2. Chilli butter: mix together the ingredients, roll into a sausage inside the cling film and let firm up in the fridge. 3. Dust the fish on both sides with flour, grill over high heat until you get those lovely char marks, flip it over and finish in the oven at 180C for 8-10 minutes. Serve with a slice of chilli butter on top and enjoy!! • Fishmonger: Fin + Bone London Inspo: Chef Raymond Blanc • #doversole #butter #EasyRecipe #homecooked #fish