Poached Fillets of Dover Sole with Tomato and Tarragon

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

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.


  • 3 X 400 g/14 oz Dover sole (this allows 3 fillets per portion)
  • A little butter
  • 85 ml/3 fl oz fish stock
  • 85 ml/3 fl oz dry white wine


    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 over a low heat for about 20 minutes. Rub the sauce through a sieve.

    Blanch the tomato for garnish and skin it, remove the seeds and cut the flesh into small dice. The seeds and skin can be added to the sauce while it is cooking.

    Fillet and trim the sole. Slightly flatten each fillet with the side of a heavy knife or with a meat bat – this will prevent the fillets from curling while cooking. Butter a large, shallow pan and lay the fillets in flat. Add the fish stock and white wine, cover with buttered paper or foil and poach for about 10 minutes. When the fish is cooked, remove it from its liquor and keep warm. Reduce the stock until syrupy, then add the tomato sauce.