Fillets of Dover Sole with Herb Mousse on a Bed of Wild Rice

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 2 X 450 g/1 lb Dover sole
  • 40 g/ oz wild rice
  • 115 g/4 oz mixed fresh herbs (parsley, tarragon, chives, dill)
  • ½ recipe for basic fish mousse
  • Salt and freshly ground white pepper
  • 250 ml/9 fl oz fish stock
  • 120 ml/4 fl oz dry white wine
  • 225 ml/8 fl oz tomato sauce
  • 125 g/ oz butter


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Cover the rice with cold water and soak for 10 minutes. Skin and fillet the fish and, using a cutlet bat or the side of a heavy knife, lightly flatten each fillet.

    Pick and finely chop the herbs and mix into the fish mousse. Lightly season each fillet on the skin side, then spread the mousse onto four of the fillets to give a depth of about 1 cm/½ inch, but do not take the mousse quite to the edge – fall short by 3 mm/ inch. Cover each of these fillets with a plain fillet and roll the stuffed pairs of fillets in greaseproof paper – this will help to keep their shape while they cook.

    Drain the water from the rice, place the rice in a saucepan, add 150 ml/¼ pint of the fish stock and season. Bring to the boil and allow to simmer gently for 30 minutes.

    Lay the fillets of sole in a deep tray just large enough to take them without overlapping and add the remaining fish stock and the white wine. Cover and heat the liquid until it just starts to tremble, then transfer to the oven and cook for 10 minutes. After 5 minutes, turn the fillets over so that they cook more evenly. When cooked, remove the fish parcels from the pan, cover and keep warm. Pour the stock into a saucepan and reduce over a high heat until syrupy.