WebMethod. Cut the dover sole into 4 fillets, coat the sole in seasoned flour, dust off any excess. Heat a large non stick pan, add the oil, cook the fish for 1 to 2 minutes until golden, flip over and repeat, pop onto a warm plate. …
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WebSteps: Make the compote. Heat the oil in a large, non-stick frying pan, then sizzle the shallots for 2 mins until starting to soften. Season with salt, pepper and the sugar.
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WebMethod. Print Recipe. Preheat the oven to 200c. Coat the sole in seasoned flour, and dust off any excess. Heat a large non-stick pan, add the oil, and then cook the fish for 2 …
WebPrint Recipe. Pre-heat oven to 160C and prep sole fillets. Pass all of the ingredients for the stuffing through a liquidiser. Lie the smaller sole fillet on an oven dish, skin side down, …
WebMethod. Print Recipe. Coat the sole in seasoned flour dust off any excess. Heat a large non stick pan add the oil cook the fish for 2 minutes until golden flip over add a knob of butter …
WebAug 10, 2022 · Put olive oil in a small dish and brush it on the fish. Salt and pepper the fish to taste - just a light sprinkling here. Place lemon slices on the fish (two per portion). Scatter onion slices on the fish. Bake in a pre …
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WebHeat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes). Transfer …
WebPut back on low heat for 3-4 minutes and add remaining chicken stock. Add a good pinch of salt and taste. Sieve the sauce through a fine sieve and keep warm until needed. The Cabbage. Slowly poach the cabbage steak …
WebJan 28, 2020 · Carefully turn the Dover sole fillets over using a palette knife or fish slice. Add a knob of butter to the pan, then transfer the pan to the oven and roast the fillets for …
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WebMar 13, 2020 · 4 whole Dover sole, skinned; salt and freshly ground black pepper, to taste; 50g/2oz ; butter 150g/5oz broad beans, blanched and podded; 2 tbsp mint, roughly …
WebMethod. For the potatoes, put them in a large saucepan of well-salted water set over medium-high heat. Bring to the boil and simmer until tender – about 7 minutes. Drain …
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WebDec 14, 2019 · For the dover sole, dust the sole in the seasoned flour. Heat a large frying pan until hot, add the oil and fry the sole on both sides for 2-3 minutes. For the steamed …
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WebMethod. Season the inside of the fish, roll up into paupiettes, then plaice into a steamer on top of greaseproof paper for 3 minutes. Put the double cream, stock and wine into a …
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WebApr 23, 2015 · Once hot, lower the heat slightly. Using a small, horseshoe-shape whisk, gradually whisk in the 75g chilled butter, a few pieces at a time, until the sauce is smooth and thick. Taste and season with a little …
WebThese Steamed Fillets of Dover Sole with Cream and Chive Sauce taste and look stunning. The sauce is made with fish stock, double cream, wine and butter! Get the recipe
WebAug 17, 2020 · Cut the tail off with scissors. 4. In a bowl, mix the flour with the salt and pepper, then coat the sole in the seasoned flour. Dust off any excess. 5. Heat a large …
WebMar 28, 2015 · For the Dover sole. 2 whole Dover sole, filleted and pin boned ; 25g/1oz plain flour, seasoned with salt and pepper; 25ml/1fl oz ; olive oil 50g/1¾oz unsalted ; …
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