Sole à la Dorchester

Name: Sole à la Dorchester
Yield: Serves 4 as a main course or 8 as a first course
Ingredients: Salt and black pepper; Salt and black pepper; 8 skinless Dover sole fillets, 4-5 oz (115-140 g) each; 2 tablespoons grated Parmesan cheese (optional); 20 green or white asparagus spears; Unsalted butter, for the baking dish; 20 green or white asparagus spears; ⅓ cup (40 g) flour; 2 tablespoons unsalted butter; 1 tablespoon grated Parmesan cheese; 3 cups (700 ml) whole milk

Preparation info

Serves
4
as a main course

Difficulty
Medium

Appears in

The Official Downton Abbey Christmas Cookbook

By Regula Ysewijn

Published 2020

About

Why this dish is called à la Dorchester is unknown (a variation made with tomato is titled à la Dorothea, again without explanation). It comes from Lady Agnes Jekyll’s Kitchen Essays, first published in 1922. Jekyll mentions that when asparagus is no longer in season, peas can be used in its place. To serve this dish at Christmastime when asparagus (or even peas) was unavailable in t

Ingredients

Starter
Fish course
Pescatarian

Ingredients

Method