0
0 ITEM(S) - £0.00 GO

Menu

    • Dover Sole with Mushrooms

    Dover Sole with Mushrooms

    Mark Sharron
    Easy
    30 minutes
    01-Feb

    Dover Sole with Mushrooms is a classic dish sure to please the palate. This easy-to-prepare recipe features Dover Sole fillets pan-seared and topped with a creamy mushroom sauce. The combination of flavours is delicious and can be enjoyed as a main course or a side dish. The dish is also nutritious, making it a great choice for a healthy meal.

     

    1 rating
    layout 0 comments

    Ingredients

    • 2 Dover Sole fillets
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 2 tablespoons shallots, minced
    • 2 tablespoons white wine
    • 1/4 cup heavy cream
    • 1/4 cup mushrooms, sliced
    • 1/4 teaspoon fresh thyme leaves
    • Salt and pepper, to taste
    • 2 tablespoons fresh parsley, chopped

    Method

    • Step-by-step method for Dover Sole with Mushrooms
    • Lay out all ingredients on your workstation for easy access
    • Rinse Dover Sole fillets gently under cold water and pat dry with paper towels
    • Season fillets lightly with salt and pepper on both sides
    • Slice mushrooms if not already prepared
    • Mince garlic cloves and shallots finely
    • Chop fresh parsley and set aside for garnishing
    • Heat 1 tablespoon of butter in a non-stick skillet over medium-high heat
    • Once butter is foaming, add the Dover Sole fillets
    • Cook fillets for about 1-2 minutes on each side until just opaque; then remove and keep warm
    • Add the remaining tablespoon of butter to the skillet
    • Add minced garlic and shallots; sauté for 1 minute until fragrant
    • Add sliced mushrooms and sauté for 2-3 minutes until tender and lightly browned
    • Deglaze the pan with white wine; stir and let the liquid reduce by half
    • Pour in the heavy cream and sprinkle in fresh thyme leaves
    • Simmer the sauce gently for 1-2 minutes to thicken slightly
    • Taste and adjust seasoning with salt and pepper as needed
    • Return the cooked Dover Sole fillets to the skillet to warm for 30 seconds
    • Plate the fillets, spooning mushrooms and sauce over the top
    • Garnish with chopped parsley before serving
    • Suggest serving with a side of steamed green beans or new potatoes for a balanced meal
    • For presentation, use a wide, shallow dish and arrange the fish atop a bed of mushrooms, spooning sauce around