Stuffed Dover Sole
This Stuffed Dover Sole from Lenny Carr-Roberts is one of his favourite dishes! The sole is stuffed with seared scallops and is served with a shallot, thyme and cream sauce. Delicious!
Ingredients
- 1 large dover sole skinned and fileted
- 6 medium fresh scallops
- I small Hispi Cabbage
- 8 oz baby leeks Trimmed, peeled (Keep the trimmings)
- 1 tbsp olive oil
- Half a glass dry white wine
- 50 ml white wine vingear
- 2 sliced banana shallots
- Sprig of thyme
- 50 ml dessert wine sauternes
- 4 tbsp double cream
- 150 ml reduced chicken stock
- 2oogrms diced chilled unsalted butter
- 150 grms clarified butter
Method
The sauce
First sweat down the shallot with the leek trimmings in a medium saucepan for 10 mins on a medium heat. Then increase the heat, add the thyme, the wine, dessert wine, cream and and vinegar and reduce down to a couple of table spoons left. Then add half the chicken stock and reduce by a third.
Remove from heat and add the cubed unsalted butter a little at a time whisking. Put back on low heat for 3-4 minutes and add remaining chicken stock. Add a good pinch of salt and taste. Sieve the sauce through a fine sieve and keep warm until needed.
The Cabbage
Slowly poach the cabbage steak in enough water to cover and add 50 grms of butter. Gently simmer for 6-8 minutes until tender
The Sole
In a frying pan or sautés add the clarified butter and very slowly start cooking the soles for 2-3 minutes. You should see the bottom part of the fish start to go white, but the top part is still raw.
Then, add the thinly sliced scallops on top the fillets to the 2 thinner ones, leave the thicker fillet to top afterwards, brush with some of the clarified butter and put under a hot grill until just cooked. Rest for two minutes whilst assembling the dish.
On a warm plate add the chicken butter sauce and the hot buttery cabbage. Add the thicker dover fillet on top of the scallop layered sole and place on the plate.
Ingredients
- 1 large dover sole skinned and fileted
- 6 medium fresh scallops
- I small Hispi Cabbage
- 8 oz baby leeks Trimmed, peeled (Keep the trimmings)
- 1 tbsp olive oil
- Half a glass dry white wine
- 50 ml white wine vingear
- 2 sliced banana shallots
- Sprig of thyme
- 50 ml dessert wine sauternes
- 4 tbsp double cream
- 150 ml reduced chicken stock
- 2oogrms diced chilled unsalted butter
- 150 grms clarified butter
Method
The sauce
First sweat down the shallot with the leek trimmings in a medium saucepan for 10 mins on a medium heat. Then increase the heat, add the thyme, the wine, dessert wine, cream and and vinegar and reduce down to a couple of table spoons left. Then add half the chicken stock and reduce by a third.
Remove from heat and add the cubed unsalted butter a little at a time whisking. Put back on low heat for 3-4 minutes and add remaining chicken stock. Add a good pinch of salt and taste. Sieve the sauce through a fine sieve and keep warm until needed.
The Cabbage
Slowly poach the cabbage steak in enough water to cover and add 50 grms of butter. Gently simmer for 6-8 minutes until tender
The Sole
In a frying pan or sautés add the clarified butter and very slowly start cooking the soles for 2-3 minutes. You should see the bottom part of the fish start to go white, but the top part is still raw.
Then, add the thinly sliced scallops on top the fillets to the 2 thinner ones, leave the thicker fillet to top afterwards, brush with some of the clarified butter and put under a hot grill until just cooked. Rest for two minutes whilst assembling the dish.
On a warm plate add the chicken butter sauce and the hot buttery cabbage. Add the thicker dover fillet on top of the scallop layered sole and place on the plate.
