Dover sole with fairy-ring champignons

Dover sole with fairy-ring champignons

Sogliola con gambesecche

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 medium dover sole
plain flour, for dusting
55g butter
parsley leaves, (optional)

Sauce

Quantity Ingredient
400g fairy-ring champignons
1 shallot, very finely chopped
40g butter
75ml dry white wine
1 lemon, juiced
2 tablespoons parsley, finely chopped
2 tablespoons dill leaves, (optional)
salt
pepper

Method

  1. Clean and skin the fish (or ask the fishmonger to do this for you), then dust with flour. Fry the sole on each side in the butter until crisp. You may have to use 2 large frying pans because Dover sole are normally quite sizeable. While you are preparing the sauce, keep the soles warm in a low oven.
  2. Clean the mushrooms well. Fry the shallot in the butter until soft. Add the mushrooms and stir-fry for a few minutes. Add the wine and lemon juice, and stir for another minute. Add the herbs and finally some salt and pepper. Mix well and set aside.
  3. Fillet the sole carefully by making an incision in the middle of the spine lengthways. Then cut off and discard the edges, fins, tail and head. Carefully lift one of the upper fillets, starting from the centre. If the sole is well cooked, this should come off the bone easily. Do the same with the other. When both upper fillets are off, remove the main bone leaving the lower part of the sole intact. Repeat with all 4 fish. To serve, put the lower fillet on a hot plate, arrange some of the mushroom mixture lengthways along this, and put the 2 upper fillets on top. Decorate with a little parsley, if using, and serve accompanied by plain boiled potatoes.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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