2 Dover Soles
1 glass white wine
1 tbsp sherry
Salt and pepper
Fresh breadcrumbs
Butter
Thyme
Double cream |
1 Preheat oven to 200C/400F/Gas 6. Skin and trim the soles.
2 Butter a dish or dishes large enough to take the soles without overlapping. Add soles, stock, wine and sherry. Cover with buttered foil and cook for 7 minutes. Remove fish and keep warm.
3 Pour stock into saucepan and reduce.
4 Melt half the butter and mix with breadcrumbs and most of the thyme. Season. Use this to coat the soles.
5 Brown the fish under a hot preheated grill. Remove to warm serving dish in oven.
6 Add cream to stock, bring to boil briefly then reduce heat. Add rest of butter a little at a time, stirring until melted. Finally, add remainder of thyme. |
