Name: Dover sole with buttered leeks & shrimps
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: English
Ingredients: 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 shrimp; small bunch chives snipped

Home
Recipes
Dover sole with buttered leeks & shrimps

Dover sole with buttered leeks & shrimps

Barney Desmazery

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson

Easily doubled

Easily halved

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Wild mushroom tartlets

A star rating of 4.8 out of 5.61 ratings

Ingredients

Nutrition

Units:

MetricUS

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 shrimp
small bunch chives

snipped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal673
fat43g
saturates24g
carbs10g
sugars9g
fibre6g
protein56g
salt4.26g

Method

step 1

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.
step 2

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.

RECIPE TIPS

IS 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 confidence

HOW 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.

Recipe from Good Food magazine, May 2008

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now