Fillets of Dover Sole with Mousserons

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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.


  • 3 X 450 g/1 lb Dover sole
  • 115 g/4 oz fresh mousserons
  • 50 g/2 oz cold unsalted butter
  • 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


    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 heavy-bladed knife or a cutlet bat – this will prevent the fillets from curling as they cook. Fold each fillet in half; if they prove to be a little too long, then fold the tail over about 2.5 cm/1 inch and then fold in half. Lightly butter an ovenproof pan, scatter the chopped shallot over the bottom and lay the fillets in, keeping them separate. Add the fish stock and the sherry, cover with buttered greaseproof paper and set the pan over a high heat until the liquid begins to tremble. Transfer to the oven and cook for about 4-5 minutes. When cooked, remove the fillets from the stock, drain, cover and keep warm.

    Place the stock over a high heat and reduce by three-quarters, then add the cream and reduce slightly until it starts to thicken.