Whole Poached Dover Sole with Oyster Ragoût

Name: Whole Poached Dover Sole with Oyster Ragoût
Ingredients: 50 g/2 oz cold unsalted butter; Salt and freshly ground white pepper; 20 oysters; 25 g/1 oz shallots, finely chopped; 150 ml/¼ pint dry white wine; 300 ml/½ pint double cream; Salt and freshly ground white pepper; 450 ml/¾ pint fish stock; 4 X 225-275 g/8-10 oz Dover sole

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

4 X 225-275 g/8-10 oz Dover sole
20 oysters
2

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas Mark 6.

Skin the Dover sole, trim off the fins and the ends of the tails with a pair of scissors, and remove the heads and blood clot from behind the heads, then rinse. Remove any roe and discard. Shell the oysters over a bow