Dover sole with buttered leeks & shrimps
April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson
- Prep:10 mins
- Serves 2
Nutrition per serving
- kcal 673
- fat 43g
- saturates 24g
- carbs 10g
- sugars 9g
- fibre 6g
- protein 56g
- salt 4.26g
- 50g butter
- 2 Dover sole, about 350g/12oz each, trimmed and top skin removed
- small glass white wine, about 125ml/4 fl oz
- 4 leeks, cut into large chunks
- 100g tub potted shrimps
- small bunch chives, snipped
TipIs it sustainable?
Some stocks of Dover sole are thought to be over-fished, but the Marine Stewardship Council (MSC) has certified a Dover sole fishery in Hastings on the South Coast. You can identify MSC-certified products by a white tick on a blue background – if you see this logo you can buy with confidenceHow to cook it?
Classically Dover sole is grilled or pan-fried, but the easiest way of cooking it is to roast with a splash of wine. This keeps the flesh wonderfully moist, and the pan juices make a great base for an accompanying sauce.
Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.