Poached Dover Sole In Thyme Sauce

Poached Dover Sole in Thyme Sauce

Serves 2


  • 2 skinless 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.
  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.