Whole Poached Dover Sole with Bacon and Chervil

Preparation info
  • Serves


    • Difficulty


Appears in
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This summery dish is great for lunch with a little tossed green salad. It is nice and simple to prepare and also quite cheap.


  • 4 X 225 g/8 oz Dover sole
  • Salt and freshly ground white pepper
  • 120


Preheat the oven to 190°C/375°F/Gas Mark 5.

Skin the Dover sole. Cut off the heads and remove any roe and the blood clot from behind the heads and rinse well. Trim off the fins and the ends of the tails using a pair of kitchen scissors. Take a deep tray and but