Poached Sole with Bacon and Chervil

Name: Poached Sole with Bacon and Chervil
Cuisine: British
Ingredients: 4 × 280-350 g/10-12 oz of Dover sole; 115 g/4 oz unsalted butter; salt and freshly ground white pepper; salt and freshly ground white pepper; 120 ml/4 fl oz dry white wine; 350 ml/12 fl oz fish stock; 8 thinly cut rashers of pancetta or dry cured streaky bacon; 8 thinly cut rashers of pancetta or dry cured streaky bacon; 60 ml/2 fl oz whipping cream; 15 g/½ oz fresh chervil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Although the recipe was written for Dover sole you could substitute lemon sole in this light summery dish. If using lemon sole you need to be a little more careful as it is a softer fish than Dover sole and will be more difficult to handle.

Ingredients

4 × 280-350 g/10-12 oz of Dover sole
115 g/4

Europe
United Kingdom
Main course
Gluten-free
Summer

Method

Skin the soles and cut off the heads at an angle. Remove any roe and the blood clot from just behind the heads and rinse the fish well. Trim off the fins and the ends of the tails using a pair of kitchen scissors. Take a deep tray and using a little of the butter, butter the base. Lay the fish in and season. Pour in the white wine and the fish stock, cover with a buttered paper or foil and set