Sole Anthony


serves 6
6(150 g/5 oz) Dover sole fillets
1 stick (8 tbsp) 4 oz (112 g) butter
1 1/2 cup (225 g) dry white breadcrumbs
6 slices fresh or canned pineapple
2 tbls (25 g) sugar
parsley sprigs to garnish

for the sauce

1/2 stick (2 oz) 50 g butter
3 tbsp (25 g) plain flour
300 ml/1/2 pint Basic Fish Stock
4 tbsp (60 ml) dry white wine
2 egg yolks
juice of 1/2 lemon
salt and pepper
1/2 cup (65 g) mushrooms, chopped


1. Make the sauce. Melt 25 g/1 oz of the butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without allowing the mixture to colour. Gradually add the fish stock, stirring constantly.

2. Increase the heat to moderate and cook, stirring, until the mixture boils and thickens to a coating consistency. Stir in the wine, lower the heat and simmer for 10 minutes.

3. Heat the sauce to just below boiling point and whisk in the remaining butter, a little at a time. Remove the pan from the heat.

4. Beat the egg yolks and lemon juice in a small bowl. Add a little of the sauce and mix well. Add the contents of the bowl to the sauce and heat gently, stirring. Do not allow the sauce to boil. Season with salt and pepper and add the mushrooms. Cover the sauce closely with damp greaseproof paper and keep warm.

5. Melt the butter in a small saucepan. Use some of it to grease a shallow flameproof dish. Pour the rest into a shallow bowl. Spread the breadcrumbs on a sheet of foil. Coat the fish in melted butter and then in breadcrumbs. Arrange in the prepared dish.

6. Grill the fish for 3 minutes on each side. Brush the pineapple slices with melted butter, sprinkle with sugar and brown under the grill.

7. Spoon the sauce into a flameproof serving dish. Arrange the fish on top and place a slice of pineapple on each. Grill for 5 minutes. Serve very hot, garnished with parsley sprigs.

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