Whole Poached Dover Sole with Thyme Butter Sauce

Name: Whole Poached Dover Sole with Thyme Butter Sauce
Ingredients: Salt and freshly ground white pepper; 5 tsp fresh thyme leaves; 50 ml/2 fl oz double cream; Salt and freshly ground white pepper; 4 X 225-275 g/8-10 Dover sole; 350 ml/12 fl oz fish stock; 175 ml/6 fl oz dry sherry; 115 g/4 oz fresh white breadcrumbs; 225 g/8 oz unsalted butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is a very simple dish to prepare and cook and yet it is so effective and tasty. If you cannot get hold of fresh thyme, try chopped chives instead, or even shredded mint leaves. Go on, experiment!

Ingredients

4 X 225-275 g/8-10 Dover sole
350 ml/12 fl oz

Fish course
Pescatarian

Method

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

Skin the sole, remove the heads and blood clots behind the heads and rinse well. Trim off the fins and the ends of the tails with a pair of scissors. Butter an ovenproof pan or dish large enough to take the fish witho