Dover Sole with Shrimps and Tomato


Preparation info

  • Serves


    , but three or four could share
    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

This is the simplest and best way of making a white wine cream sauce for fish. Our cousins in the USA should bear in mind that British shrimps are tiny little ‘prawns’ as long as the fingernail, and bear no relation to jumbo shrimp.


  • 2 Dover soles, weighing 400 g (14 oz) each
  • 1


Make a little cut through the black skin halfway down the tail of the fish. Scrape away a little of the skin and grab it in your fingers, having dipped them in a little salt to aid traction. Pull the skin in one piece off the fish, all the way to the head. With a pair of scissors, cut away the flaps on both sides of the fish, then cut off the head and trim the tail. Rinse out the gut cavity of