Fillets of Dover Sole with Mousserons

Name: Fillets of Dover Sole with Mousserons
Ingredients: 15 g/½ oz shallots, finely chopped; 300 ml/½ pint fish stock; 120 ml/4 fl oz dry sherry; 225 ml/8 fl oz double cream; 3 X 450 g/1 lb Dover sole; 115 g/4 oz fresh mousserons; 50 g/2 oz cold unsalted butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is my favourite of all the wild mushrooms, and served with Dover sole in a little cream sauce you have a dish that is stunning in its simplicity.

Ingredients

3 X 450 g/1 lb Dover sole
115 g/4

Starter
Gluten-free
Pescatarian

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

Remove and discard the stalks of the mousserons and wipe off any pieces of grass or dirt but do not wash them.

Skin and fillet the Dover sole. Trim the edges and slightly flatten each fillet using the side of a h