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Dover Sole with Mussel Sauce

Dover sole has to be one of the most sophisticated flavoured fish. It has a light mouthwatering texture but firm flesh that doesn't fall apart. Just like Dover Sole, this is a very special dish best left to special occasions or just as a treat.

Portions: 2 Portions

Preparation: 20 minutes

Cooking: 30 minutes

Ingredients

Dover Sole

  • 200g mussels (rinse, scrubbed and debearded), any mussels that remain open after giving a sharp tap should be discarded
  • 200ml white wine
  • 300ml fish or chicken stock
  • 150ml double cream
  • 3 garlic clove, crushed
  • juice and zest of 1/4 of a lemon
  • 1 plum tomato, seeds removed and finely diced
  • maldon salt

To Serve

  • 2 tbsp parsley, finely chopped
  • 1bunch of asparagus trimmed, cut into 3 and steamed for 2-3 minutes until just cooked
  • Cooked Linguine or Fine Egg Noodles

Method

  1. Mussels: Bring 150ml of water to the boil in a saucepan. Place the mussels in the saucepan and cover with a lid. Cook for 3-5 minutes until all the mussels have opened (any mussels that don't open discard). Strain the mussels from cooking liquid (reserve the mussel stock). Place the cooked mussels in a bowl and allow to cool, cover and refrigerate until ready to use.
  2. Sauce: Pour the mussel and fish stock in a saucepan and stir in the garlic. Place the pan over a moderate high heat and bring the stocks to a strong simmer and leave to reduce for 10-15 minutes or until it has reduced by 2/3's. Stir in the double cream and allow to reduce until you have a sauce that will coat the back of a wooden spoon (reduce to about 1/2). Remove from the heat and keep warm until ready to serve.
  3. Preparation: Heat a grill to high. Coat the Dover soles in the seasoned flour and brush both sides with the clarified butter.
  4. To Cook: Heat half the butter in a large frying pan until it is foaming. Place the sole under the preheated grill and cook 2-3 minutes (dependent on size) then turn them over and leave to cook for a further 2-3, until they are golden brown.
  5. To Finish The Sauce:Return the sauce to a high heat, bring to the boil and stir in the mussels. Simmer for a couple of minutes so that the mussels are heated through.
  6. To Serve: Place a serving of pasta or noodles on each plate.Stir the asparagus and diced tomatoes into the hot sauce. Pour the sauce over the Dover Sole. Serve.