4 Whole Dover Sole (gutted and skinned)
100g Brown Shrimp
2 Shallots finely chopped
30g Chopped parsley
Grill the Dover Sole under a medium heat, dark side up.
For the Shrimp butter heat the butter in a pan, roughly chop the shrimp and add to the butter. Add the shallots and lightly cook, try not to over cook as the shrimp will go tough.
Finish with chopped parsley and serve with new potatoes and fine beans.