Dover sole fillets with salsify, oysters and caviar

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt


For the sauce

  • 100g/3½oz unsalted butter
  • 2 shallots, peeled and finely chopped
  • 200ml/7fl oz Sauternes or other French sweet wine
  • 100ml/3½fl oz light chicken stock
  • 100ml/3½fl oz fish stock
  • 100ml/3½fl oz double cream
  • 1 tsp caviar
  • 6 freshly shucked oysters, juice reserved
  • 2 lemons, juice only
  • salt and freshly ground black pepper

For the salsify and sole

  • 4 salsify sticks, peeled and cut into batons
  • 2 knobs of butter
  • 100g/3½oz plain flour
  • 2 whole Dover sole on the bone, skin removed
  • salt and freshly ground black pepper
  • 200g/7oz baby spinach, to serve
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