Dover sole meuniere with grapefruit

Method

1. In a saucepan of boiling salted water, blanch the curly kale for 3 minutes, then drain and set aside.

2. Heat the oil in a large frying pan over a medium heat. Toss the sole in the seasoned flour, coating well. Shake off any excess then lay the fish in the pan, skin-side down, and cook without moving the fillets for 2 minutes, or until lightly golden brown.

3. Turn the fish over and cook the other side for a further 1-2 mins, until golden. Remove the fish from the pan to a warm serving plate.

4. Add the butter to the pan and heat until it turns a nutty brown colour. Add the almonds, grapefuit segments and juice, capers and tarragon. Swirl the pan for 1 minute until everything is heated through and the butter is bubbling, then pour over the fish.

5. Tip the blanched kale into the same pan used to cook the fish and toss to heat through and coat with any residual cooking juices. Serve alongside the Dover sole.