Dover Sole with a Steak Garnish

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Preparation info

  • Serves

    Two

    • Difficulty

      Easy

Appears in

Keeping it Simple

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.

Ingredients

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

Method

  • 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