Fillets of Dover Sole with Tomato and Chive Cream Sauce

Name: Fillets of Dover Sole with Tomato and Chive Cream Sauce
Yield: Serves 4
Ingredients: 2 medium tomatoes; 4 X 450 g/1 lb Dover sole; 120 ml/4 fl oz dry sherry; 300 ml/½ pint double cream; 50 g/2 oz unsalted butter; 300 ml/½ pint fish stock; Salt and freshly ground white pepper; 15 g/½ oz fresh chives, finely chopped; Salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

There really is no better fish than Dover sole treated as simply as possible. It is such a delicate fish with a unique texture – why spoil it?

Ingredients

4 X 450 g/1 lb Dover sole
2 medium tomatoes
5

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Blanch the tomatoes, skin and deseed. Cut the flesh into strips about 5 mm/¼ inch wide and set aside. Skin and fillet the sole. Lightly butter an ovenproof pan large enough to take the fillets without overlapping. Sli