Sole English-Style

The delicious flavour of Dover sole is beautifully brought out by this simple recipe of fillets coated in egg and breadcrumbs and fried in butter. Serve with boiled potatoes and sauteed courgettes for a delicious meal.


1 egg, well beaten

1 egg yolk

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon grated nutmeg

3 oz. fresh breadcrumbs

8 Dover sole fillets, skinned

4 oz.

½ cup butter

1 lemon, thinly sliced

4 parsley sprigs

In a shallow mixing bowl, combine the egg, egg yolk, salt, pepper and nutmeg, beating with a fork until they are well blended. Place the breadcrumbs on a plate. Dip the fillets, one by one, first in the egg mixture then in the breadcrumbs, shaking off any excess.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add half of the fillets and cook them for 4 to 6 minutes on each side or until the flesh flakes easily when tested with a fork. With a slotted spoon, transfer the fillets to a warmed serving dish. Keep warm while you cook the remaining fish in the same way.

Garnish with the lemon slices and parsley and serve at once.

Sole fillets stuffed with a delicate blend of fresh herbs and cooked with a wine, cream and asparagus sauce, this dish makes a superb dinner party meal. Serve with Parsley Potatoes and a well-chilled Pouilly Fume white wine.


2 tablespoons finely chopped fresh parsley 4 tablespoons finely chopped fresh chives

1 tablespoon finely chopped fresh tarragon

1 tablespoon finely chopped fresh chervil

2 shallots, very finely chopped

2 tablespoons double cream

8 sole fillets, skinned

2 oz. butter

10 fl. oz. dry white wine

1 teaspoon salt

2 teaspoon black pepper

1 bay leaf

10 oz. canned asparagus spears, drained and chopped

4 fl. oz. double cream

2 teaspoon paprika

2 teaspoons cornflour dissolved in

1 tablespoon white wine

In a small mixing bowl, combine the parsley, chives, tarragon, chervil, shallots and cream.

Lay the fish fillets out flat on a working surface. Spread one-eighth of the herb mixture over each fillet. Roll up the fillets Swiss roll style and secure the rolls with trussing thread.

In a medium-sized flameproof cas-serole, melt the butter over moderate heat. When the foam subsides, add the fish rolls and, turning them over frequently, fry for 4 minutes. Pour in the wine and add the salt, pepper, bay leaf and asparagus.

Cover the casserole, reduce the heat to low and simmer for 20 minutes, or until the fish is cooked.

Remove the casserole from the heat. Using a slotted spoon, remove the fish rolls from the casserole and transfer them to a warmed serving dish. Remove and discard the trussing thread and keep the rolls hot.

Pour the contents of the casserole into a fine strainer held over a medium-sized saucepan. Using the back of a wooden spoon, rub the asparagus through the strainer and discard any pulp remaining in the strainer.

Stir in the cream, paprika and the dissolved cornflour mixture. Set the pan over moderately low heat and cook the sauce, stirring constantly, for 5 minutes, or until it is thick and smooth. Remove the pan from the heat. Pour the sauce over the fish rolls and serve immediately.

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