Poached Fillets of Dover Sole with Lobster and Lobster Sauce

Name: Poached Fillets of Dover Sole with Lobster and Lobster Sauce
Ingredients: 50 ml/2 fl oz dry sherry; 150 ml/¼ pint fish stock; 225 ml/8 fl oz double cream; 225 ml/8 fl oz lobster sauce; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 1 X 350-400 g/12-14 oz live lobster; 3 X 450 g/1 lb Dover sole; A little butter; 900 ml/1½ pints court bouillon

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

3 X 450 g/1 lb Dover sole
1 X 350-400 g/12-14

Fish course
Pescatarian
Gluten-free

Method

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