Home

Sole Duglere

Although sole is used here, any filleted flat white fish can be cooked in the same way. The finished dish looks very good if you roll up the fish, securing the rolls with cocktail sticks, before frying.

ingredients

serves 4
Butter for frying
1 bunch of spring onions, topped and tailed and finely chopped
4 Dover soles, filleted and skinned
Flour for coating
Salt and freshly ground black pepper
300 ml (1/2 pint) dry white wine
300 ml (1/2 pint) fish stock
4 tomatoes, skinned, seeded and chopped
4 tbsp fresh single cream
2 tbsp freshly chopped parsley to finish

method

1. Melt a knob of butter in a large frying pan. Add the spring onions and fry gently for 5 minutes.

2. Coat the sole fillets in flour seasoned with salt and pepper and add to the pan.

3. Fry gently for a few minutes on all sides or until lightly coloured. Stir in the wine, fish stock and tomatoes and simmer gently for 15 to 20 minutes or until the sole is tender. Test with a fork: the flesh should flake easily.

4. Pour in the cream and stir well. Serve immediately, sprinkled with the parsley.

What did you think?

16 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved