Fillet of Dover sole in horseradish sauce

Name: Fillet of Dover sole in horseradish sauce
Yield: Serves 4 as a light lunch dish, 6 or 8 as an appetizer
Cuisine: French
Ingredients: large handful of parsley and chives, very finely chopped; 1 small spring onion, trimmed; 4 skinned fillets from 2 medium-size Dover sole; 300 ml milk; 10 cm piece fresh horseradish, cleaned and scraped; 150 ml double cream; 2½ tbsp white wine vinegar; 1 tbsp sugar; good pinch of mustard powder

Preparation info

Serves
4
as a light lunch dish, 6 or 8 as an appetizer

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

I was taught this dish by a country house cook in Britain years ago, but it was two years before we could serve it at Raynaudes because it took that long to get horseradish established in the garden. It is one of our most popular and unusual dishes.

Ingredients

4 skinned fillets from 2 medium-size Dover sole
300 ml milk

Europe
France
Starter
Fish course
Lunch
Pescatarian
Gluten-free
Mediterranean

Method

Cut each fillet down the centre to make two, so you have 8 slim fillets in total. To cook the fish, lay the fillets in one layer in an ovenproof dish. Season lightly. Heat the milk to boiling and pour over, cover with foil and slip into a 200°C (180°C fan) oven for about 7 minutes, till just tender when prodded with the tip of a sharp knife. Remove and allow to cool under the foil.

To m