Fillets of Dover Sole with Tomato and Chive Cream Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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?


  • 4 X 450 g/1 lb Dover sole
  • 2 medium tomatoes
  • 50 g/2 oz unsalted butter
  • 300 ml/½ pint fish stock
  • 120 ml/4 fl oz dry sherry
  • 300 ml/½ pint double cream
  • 15 g/½ oz fresh chives, finely chopped
  • Salt and freshly ground white pepper


    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. Slightly flatten each fillet with the side of a heavy knife or cutlet bat (this will prevent the fillets from curling as they cook), then fold each fillet in two lengthwise. Lay them in the pan and add the fish stock and dry sherry. Cover with buttered paper or foil and poach in the oven for about 3-4 minutes. Remove the fillets, cover and keep in a warm place.

    For the sauce, place the liquor over a high heat and reduce until syrupy. Add the cream and continue boiling for 1-2 minutes until slightly thickened, and then add the chives.