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.
Prep: 20 minutes
Cook: 30 minutes
Mussels and Sauce
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
2 x 500g Dover sole, skinned and trimmed (see below)
100g clarified butter (see below)
100g plain flour seasoned with salt and pepper
2 tbsp parsley, finely chopped
1bunch of asparagus trimmed, cut into 3 and steamed for 2-3 minutes until just
1 plum tomato, seeds removed and finely diced
Cooked Linguine or Fine Egg Noodles
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.
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.
Preparation: Heat a grill to high. Coat the Dover soles in the
seasoned flour and brush both sides with the clarified butter.
To Cook: 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
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
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, scatter over a little parsley. Serve.
Skinning Dover Sole: Lay the fish on a chopping board with the dark skin
facing upwards. Make a small slice the skin horizontally across the middle of the
tail. Scrape the skin upwards so that you have a small flap of skin that you can
grasp with your fingers. Hold the tail with your left hand (right if left handed),
get a strong grasp of the skin with your other hand and pull it off towards the
head. This should remove the skin, if it tears get your fingers under the skin to
create another flap and pull off the remaining skin. Use kitchen scissors to cut
away the frill from around the fish.
Clarified Butter: This is butter that has had the milk solids removed, it can
be heated to a high heat without burning. To clarify butter place butter into a
heavy based saucepan over a low heat. When melted skim the froth off the surface so
that you have a clear yellow surface with a milker layer underneath. Carefully pour
the clear yellow layer into a container and discard the milky layer. Clarified
butter will keep for 2-3 weeks in the fridge.