Sole Dugléré

Name: Sole Dugléré
Yield: Serves 4
Ingredients: 120 ml/4 fl oz white wine; 225 ml/8 fl oz double cream; 50 g/2 oz unsalted butter; Salt and freshly ground white pepper; 25 g/1 oz shallots, finely chopped; 300 ml/½ pint fish stock; juice of ½ lemon; 4 X 275-350 g/10-12 oz Dover sole; 2 tomatoes; 10 g/¼ oz parsley; Salt and freshly ground white pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This classic dish can, in fact, be made using any number of different fish-brill, turbot, lemon sole, plaice, halibut, etc. – and it is nice and simple.

Ingredients

4 X 275-350 g/10-12 oz Dover sole
2 tomatoes

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Blanch the tomatoes, skin and deseed them, and cut into dice of about 5 mm/¼ inch. Pick over the parsley, wash and roughly chop.

Skin the fish, remove the heads and blood clot behind the heads and rinse well.