South coast Dover sole recipe

Name: South coast Dover sole recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Dover sole, filleted; 2 Leeks; 150 g (5.3oz) Spinach; 550 g (19.4oz) New Potatoes; 1 l (1.8pints) Fish Stock; 200 ml (7fl oz) Cream; 100 g (3.5oz) Brown shrimps; 125 g (4.4oz) White Wine; 20 g (0.7oz) Pea Shoots; 100 g (3.5oz) Butter; 50 g (1.8oz) Flour; 1 Pinch Salt; 1 Pinch Pepper; 1 Quantity fish bones; 1 Leek; 1 Celery

Servings: persons

2 Dover sole, filleted
2 Leeks
150 g (5.3oz) Spinach
550 g (19.4oz) New Potatoes
1 l (1.8pints) Fish Stock
200 ml (7fl oz) Cream
100 g (3.5oz) Brown shrimps
125 g (4.4oz) White Wine
20 g (0.7oz) Pea Shoots
100 g (3.5oz) Butter
50 g (1.8oz) Flour
1 Pinch Salt
1 Pinch Pepper
1 Quantity fish bones
1 Leek
1 Celery

1
Begin by making your fish stock; to do this place the fish bones, leeks and celery into a pan and cover with water.
2
Bring this to the boil and skim off any impurities from the top.
3
Leave to simmer for no longer than 1 1/2 hours to avoid clouding.
4
Make the brown shrimp cream by reducing the fish stock and white wine by half; add the brown shrimps and double cream.
5
Simmer for 2 to 3 minutes then place to one side.
6
To make the fricassee fry off partly cooked new potatoes, leeks and spinach in 60g of butter with salt and pepper until soft.
7
Leave to one side.
8
Cover the Dover sole in seasoned flour, fry off in 40g of butter for 2 to 3 minutes on each side until golden brown and then season.
9
To plate the dish, place a ring in the centre of a warm plate and fill with the fricassee mixture.
10
Remove the ring and place the fillets sole on top.
11
Add fresh chives to the shrimp cream and pour around the fricassee and fish.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Dover sole, filleted, 2 Leeks, 150 g (5.3oz) Spinach, 550 g (19.4oz) New Potatoes, and more.

Yes, South coast Dover sole recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!