Wine Poached Dover Sole

In an effort to eat more seafood I have been trying lots of different cooking methods for fish.  Here is a method that comes from Julia.  I am usually partial to bold flavors and textures in cooking.  Poaching produces a delicate texture and subtle flavor, much different from my usual style.  This fish was light, tender, and delicately perfumed with lemon and shallot.  A nice, healthy meal to welcome Spring. 

  • 1 1/2 lbs. Dover Sole filets
  • 1 T. butter, divided
  • 1 shallot, minced
  • 1/4 C. parsley, minced
  • salt and pepper
  • 1 t. lemon zest
  • 1 C. white wine
  • 1 -2 C. fish stock
  • 1 t. flour

Heat oven to 400 degrees.  Butter the bottom and sides of a shallow, oven safe pan.  Sprinkle half of the parsley and shallot over the bottom.  Lay the filets in the dish, folding them into triangles if they are thin. 

Season with salt and pepper, lemon zest, and sprinkle the remaining shallot and parsley over the top.  Pour the wine and enough fish stock to cover the fish.  Bring it to a bare simmer on the stove top.  Dot with the rest of the butter. 

Cover the dish with a round of parchment and place in the oven.  The parchment keeps the liquid in and the top of the fish from drying out.  Cook for about 10 minutes, or until the filets are opaque all the way through.  Transfer the fish to a serving platter and pour one cup of the cooking liquid into a small saucepan.  Bring to a boil and whisk in the flour to make a pan sauce.  The sauce should thicken almost immediately if the liquid is boiling.  Pour the sauce over the fish and serve.


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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