Sole Duglere recipe
information
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
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
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.
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.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
