Whole Poached Dover Sole with Bacon and Chervil

Name: Whole Poached Dover Sole with Bacon and Chervil
Yield: Serves 4
Ingredients: Salt and freshly ground white pepper; 120 ml/4 fl oz dry white wine; 350 ml/12 fl oz fish stock; 4 X 225 g/8 oz Dover sole; 8 rashers streaky bacon; 50 ml/2 fl oz double cream; 225 g/8 oz unsalted butter; 15 g/½ oz fresh chervil leaves

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Lunch
Summer
Gluten-free

Method

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