Fillet of Dover Sole Marguery Recipe

  • 1 tablespoon shallots, minced fine
  • 3 tablespoons unsalted butter, divided
  • 12 white button mushroom caps
  • 4 - 1 lb Dover sole, filleted and skin removed
  • Salt to taste
  • White pepper to taste
  • 1/4 cup dry white wine
  • 1 cup fish broth or use fish bouillon cube to achieve
  • 8 shrimp, peeled and deveined
  • 12 mussels, scrubbed and debearded
  • 1 1/2 cups heavy cream
  • Chopped parsley
Put shallots, mushrooms and 1 T. butter in a large stainless steel pan. Place salted and peppered Dover sole fillets on top; add the wine and fish broth; cover tightly with lid. Adjust heat to low and poach fillets very gently. Continue poaching frequently checking the fish until it is completely cooked, about 6 minutes. Carefully remove the fillets and mushroom caps to a warm platter, covering tightly with film and keep warm. Place the sauté pan with the poaching liquid over high heat; add the heavy cream and reduce to half (about a cup). Turn heat to low, allow the cream to cool down a bit, then add the mussels and shrimp. Cook until the mussels open and the shrimp is firm, about 4-6 minutes. Place 1 fillet onto each warmed plate with 3 mushrooms, 3 mussels and 2 shrimp per serving. Bring sauce back to a boil, adjust the seasoning with salt and pepper and whisk in the remaining 2 T. butter. Divide sauce evenly over the top of each serving. Garnish with parsley.
Similar Recipes
Rock Star Tuna Fillet
chili powder
fresh lemon juice
garlic powder
melted butter
Old Bay Seasoning OR
Fillet of Beef Bourguignon
olive oil
unsalted butter

Fillet of Dover Sole Marguery Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved,