Elegant yet effortless Fine-Dining Cuisine

This dish uses our incredibly sophisticated Champagne Mustard and is certain to win you your very own Michelin Stars. It can also be made with fresh salmon steaks and is great for entertaining and special occasions.

Serves 2 (just increase quantity of sauce for larger parties) Ingredients: 2 Dover Sole Unsalted Butter 4-6 tablespoons single cream (or crème fraîche) Juice of half a lemon 2-4 tablespoon Three Counties Gourmet 'Champagne Mustard' Fresh Herbs: Bronze Fennel or Chopped Dill (about 1-2 tablespoons, to taste) Salt & Pepper (if required)

Pan-fry some dover sole fillets in a little butter until just cooked. Place in a serving dish in a warm oven.

Over a low heat, squeeze lemon and stir in the juice to deglaze the pan.

Add ‘Champagne Mustard’ and cream and throw in some bronze fennel herb (or fresh, chopped dill) to taste.

Stir gently until you have your preferred consistency. Season to taste.

Serve immediately with new potatoes, carrots and fine green beans.

For a delicious vegetarian alternative: substitute mushrooms and leeks for dover sole and use to make filo pastry parcels.

This is a delightful dish for special occasions, dinner parties or the break between Christmas Day and New Years Day when you are fed up with heavy, rich food.

For large parties: Make it affordable by swapping the dover sole for fresh salmon steaks and add some chopped fresh tarragon. For stress-free cooking, oven-bake the salmon in quantity and make the sauce in a separate pan, keeping warm in the oven for a few minutes until ready to serve.

© Delia Swift (2007)