Dover Sole with a Steak Garnish

Preparation info
  • Serves


    • Difficulty


Appears in
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Meaty Dover sole easily copes with this steak garnish of grilled tomatoes, mushrooms and watercress. The traditional Béarnaise sauce has been changed to a butter, binding together all the flavours, but a lot easier to make. The quantities are quite generous and any leftovers can be frozen.


  • 1 tablespoon finely chopped shallots or onion
  • 2 tablespoons white wine vinegar
  • salt


  • To make the Béarnaise butter, place the shallots, vinegar and a twist of pepper in a small saucepan. Allow to simmer until almost dry. Leave to cool. Mix the softened shallots with 100 g (4 oz