- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
- 600 ml fresh fish stock
- 1 dover sole, cleaned
- flour, for coating
- black pepper
- 55 g butter
- 1 tbsp olive oil
- 2 red peppers, finely chopped
- 1 clove garlic, finely chopped
- 2 shallots, finely chopped
- 1/2 bulb fennel, finely sliced
- 5 button mushrooms, finely sliced
- 4 cherry tomatoes, halved
- 50 ml dessert wine
- pinch of finely chopped tarragon
- 1/2 cucumber, de-seeded and cut into short fine strips
1. First, bring the fish stock to the boil in a saucepan. Cook briskly until reduced to 100ml. Set aside and reserve.
2. Season the flour with salt and freshly ground pepper. Coat the Dover sole on both side in the seasoned flour.
3. Heat 25g of butter and half a tablespoon of olive oil in a heavy-based frying pan. Gently fry the Dover sole over a low heat, cooking on both sides, until cooked through. Once cooked through, remove and keep warm.
4. Meanwhile, heat the remaining butter and olive oil in a saucepan. Add the red pepper and cook over medium heat for 5 minutes.
5. Add the garlic, shallot and fennel and fry gently until softened, around 3-5 minutes. Add the mushrooms and cherry tomatoes.
6. Add the dessert wine and cook until reduced by half. Mix in the reserved fish stock.
7. Bring to the boil, reduce the heat to a simmer and stir in the tarragon.
8. Bone the Dover sole and spoon over the sauce. Garnish with the cucumber and serve at once.
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