Poached Fillets of Dover Sole with Lobster and Lobster Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 3 X 450 g/1 lb Dover sole
  • 1 X 350-400 g/12-14 oz live lobster
  • 900 ml/ pints court bouillon
  • A little butter
  • 150 ml/¼ pint fish stock
  • 50 ml/2 fl oz dry sherry
  • 225 ml/8 fl oz lobster sauce
  • 225 ml/8 fl oz double cream
  • Salt and freshly ground white pepper


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

    Bring the court bouillon to the boil, plunge in the lobster and cook for 10 minutes. Allow it to go cold in the bouillon, but do not refrigerate. When cold, shell the lobster and keep the shells for another recipe. Slice the tail meat into 5 mm/¼ inch slices, and cut each piece of claw meat in two lengthwise.

    Skin, fillet and trim the sole. Flatten the fillets slightly with the back of a knife or cutlet bat to prevent them curling while poaching. Fold the fillets 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. Butter an ovenproof pan, lay the fillets in, add the fish stock and the sherry, and cover with buttered paper or foil. Heat the liquid over a high heat until it just starts to tremble, then transfer the pan to the oven and poach for 3-4 minutes. When cooked, remove the fillets from the liquor and cover and keep warm. Pour a few spoonfuls of the liquor over the lobster meat to keep it moist.

    Reduce the remaining liquor by at least three-quarters and then add the lobster sauce and reduce again by half. Pour in the cream and reduce further until the sauce just coats the back of a spoon.