Dover Sole With Lemon Dill And Leeks Food

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DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS



Dover sole with buttered leeks & shrimps image

April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6

50g butter
2 Dover sole , about 350g/12oz each, trimmed and top skin removed
small glass white wine , about 125ml/4 fl oz
4 leeks , cut into large chunks
100g tub potted shrimp
small bunch chives , snipped

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
  • Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.

Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 4.26 milligram of sodium

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