Name: Poached Dover Soles
Yield: Serves 2
Cuisine: United Kingdom
Ingredients: ¼ cup (60 g) cream; ⅝ cup (1.5 dl) dry white wine; Salt and pepper; Tiny pinch of mace; Tiny pinch of ground ginger; 1 tablespoon (15 g) butter; 2 tablespoons (15 g) flour; 2 teaspoons finely chopped parsley and tarragon, optional

Preparation info

Serves
2

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

The inclusion of a pinch of ginger brings out the flavour of the sauce and the fish. It was frequently used in fish dishes until the seventeenth century.

If preferred, the thickened sauce can be omitted and the soles served with a little of the liquor in which they cooked.