Grilled Dover sole with béarnaise sauce

Name: Grilled Dover sole with béarnaise sauce
Yield: Serves 4
Ingredients: 1 bay leaf; 5 white peppercorns; 1 tbsp chopped chervil or parsley; salt and freshly ground white pepper; 4 Dover soles, each about 500 g, black skin removed; a few sprigs of tarragon; olive oil for coating; 3 tbsp white wine vinegar; 1 small shallot, chopped; flour, for dusting; 3 small egg yolks; 200 g unsalted butter; 1 tbsp chopped tarragon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

Despite its high price, Dover sole is one of the best-selling fish on restaurant menus. It’s perfect if you want something simple, light and clean to eat, but do expect to pay double what you would for a portion of normal fish.

Ingredients

4 Dover soles, each about 500 g, black skin removed
flour, for dusting
olive oil for coating

Fish course
Pescatarian

Method

First make the béarnaise sauce: place the vinegar, shallot, herbs and peppercorns in a saucepan with 3 tablespoons of water and reduce the liquid by boiling for a few minutes until there is no more than a dessertspoonful. Strain through a sieve and leave to cool.
In a