Steamed Fillets of Dover Sole with Cream and Chive Sauce
These Steamed Fillets of Dover Sole with Cream and Chive Sauce taste and look stunning. The sauce is made with fish stock, double cream, wine and butter!
Ingredients
- 4 dover sole fillets, skinned
- Salt and pepper
Sauce:
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
To serve:
- Chives
Method
Season the inside of the fish, roll up into paupiettes, then plaice into a steamer on top of greaseproof paper for 3 minutes.
Put the double cream, stock and wine into a small saucepan, bring to the boil then simmer and reduce by half. Finish with the butter and chives.
Spoon the sauce onto a plate then top with fish.
Ingredients
- 4 dover sole fillets, skinned
- Salt and pepper
Sauce:
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
To serve:
- Chives
Method
Season the inside of the fish, roll up into paupiettes, then plaice into a steamer on top of greaseproof paper for 3 minutes.
Put the double cream, stock and wine into a small saucepan, bring to the boil then simmer and reduce by half. Finish with the butter and chives.
Spoon the sauce onto a plate then top with fish.
