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 bowl to catch the juices and reserve. Cut the oysters into 5 mm/¼ inch dice. Leave in the refrigerator until needed.
Butter an ovenproof pan or dish large enough to take the sole without overlapping. Lay the sole in the pan and season with salt and freshly ground white pepper. Add the fish stock and the white wine – if there is a little too much stock, reserve it and add after the fish are cooked and the stock is reducing. Cover the fish with buttered paper or foil. Heat the liquid over a moderate heat until it starts to tremble, remove from the heat and transfer to the
Pour the stock into a saucepan and set over a high heat to reduce by three quarters.
While the stock is reducing, trim and fillet the fish, and then replace the fillets to re-form the shape of the fish.
When the stock has reduced far enough, add the cream. Continue to boil until the sauce starts to thicken.