Name: Dover Sole with a Steak Garnish
Yield: Serves Two
Cuisine: United Kingdom
Ingredients: 2 × 450-550 g (1-1¼ lb) Dover soles, skinned; salt and pepper; 2 plum tomatoes, halved; 2 tablespoons white wine vinegar; a squeeze of lemon; 1 heaped teaspoon chopped tarragon; 1 tablespoon finely chopped shallots or onion; 125 g (4½ oz) softened butter; coarse sea salt; 2 sprigs of watercress; 100 g (4 oz) button mushrooms; olive oil, for cooking

Preparation info

Serves
Two

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Dinner
Pescatarian
England
Gluten-free

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

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