Dover Sole/Cafe de Paris Butter


Preparation info

  • Serves


    • Difficulty


Appears in

Hook Line Sinker: A seafood cookbook

Hook Line Sinker

By Galton Blackiston

Published 2017

  • About


For the Café de Paris Butter

  • 35 g tomato ketchup
  • 25 g English mustard
  • 25 g capers
  • 2 shallots, peeled, finely sliced
  • 1 handful parsley, finely chopped
  • 1 tbsp chives, snipped
  • ½ tsp marjoram, finely chopped
  • ½ tsp thyme leaves
  • 6 tarragon leaves, finely chopped
  • ½ tsp rosemary, finely chopped
  • 1 garlic clove, peeled, finely sliced
  • 6 anchovy fillets, finely chopped
  • 1 tbsp brandy
  • 1 tbsp Madeira
  • ½ tsp Worcestershire sauce
  • 1 tbsp paprika
  • ½ tsp curry powder
  • ½ tsp cayenne
  • 1 lemon, zest and juice
  • 1 orange, zest only
  • 1 tsp salt
  • 300 g salted butter, at room temperature, cut into small cubes


    To make the Café de Paris butter

    Combine all the ingredients except the butter in a large bowl, set aside. Beat the butter until fluffy, then mix with the other ingredients. Transfer to a sheet of cling film and shape into a neat log about 2.5cm in diameter. Wrap in the cling film and refrigerate for at least 1 hour to firm up. This will make more butter than you need for this recipe, but it can be kept in the freezer for up to 3 months: it’s good on steaks, chicken and fish.

    To fry the Dover sole

    Preheat the grill to high. Heat a frying pan over a moderate heat, add a splash of rapeseed oil and the butter. Add the fish and fry for approximately 3 minutes on each side to achieve a golden colour. The fish is ready when the flesh in the centre ‘gives’ a little when pressed with your thumb.

    Just before removing the fish from the pan cut circles of the Café de Paris butter and place 3 along the length of each fish. Flash under the grill to melt the butter: by the time the fish reaches the table the butter should be melting all over the fish.

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