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It’s dover sole season at the moment so we’re sharing a dover sole recipe that’s sure to be a hit - dover sole with prosciutto & sage, this is a lovely recipe for doing sole fillets. The saltiness of the prosciutto & the aromatic sage work really well with the texture of Dover sole. You will need (serves 2): Little flour for dusting, seasoned with a little salt and pepper 2 Dover sole weighing about 400 g/ 1lb each filleted and skinned 50 g / 2 oz butter 8-9 sage leaves 6 -7 slices prosciutto Sq
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