Poached Fillets of Dover Sole with Tomato and Tarragon

Name: Poached Fillets of Dover Sole with Tomato and Tarragon
Yield: Serves 4
Ingredients: 10 g/¼ oz fresh tarragon; 120 ml/4 fl oz fish stock; 1 tbsp tomato purée; 85 ml/3 fl oz dry white wine; 85 ml/3 fl oz fish stock; A little butter; 3 X 400 g/14 oz Dover sole (this allows 3 fillets per portion); 450 g/1 lb tomatoes, roughly chopped; ½ clove garlic, crushed; 85 g/3 oz shallots, roughly chopped; 65 g/2 l/2 oz butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

A beautifully simple dish that is ideal as a light main course – marvellous for a warm summer’s evening with a bowl of salad and a chilled bottle of wine. The tomato sauce can be done the day before, leaving only the cooking of the sole and the finishing off of the sauce to the last minute.

Ingredients

3 X 400 g/14 oz Dover sole (this allows 3 fillets per portion)
A little butter</

Fish course
Pescatarian
Gluten-free
Summer

Method

For the sauce, heat 15 g/l/2 oz butter, add the shallots and garlic and gently sauté without browning. Add the tomatoes, tomato purée, white wine, fish stock and tarragon and cook ov