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Dover Sole with Mango and Lemon Grass Sauce
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Dover sole is a moist, delicately flavoured white fish that is best cooked on the bone with the skin on. In this recipe the pan-fried fish is simply served with slices of fresh mango and a wine and cream sauce spiked with lemon grass. Accompany with freshly cooked mangetout or sugar snap peas and buttered potatoes.
If you wish to cook this dish for larger numbers, we suggest you cook the fish under a preheated grill. Prepare as described above and then brush each fillet with a little butter before grilling for approximately 4 minutes on each side. Prepare the sauce as for the recipe above reducing the quantity of butter by half.
This sauce is equally delicious made with slices of nectarine or peach in place of the mango. As an alternative to lemon grass try adding freshly grated lime or lemon zest with the parsley.
Alternatively, the fish could be served with a mushroom sauce: heat 2tbsp Waitrose French Walnut Oil in a saucepan and soften 1 clove garlic, crushed. Add 25g Waitrose Pine Kernels, a pack of Waitrose Tricolor Oyster Mushrooms, sliced, and a generous squeeze of lemon juice. Cover and cook over a low heat until the mushrooms soften. Season and stir in some freshly chopped parsley.
Typical values per serving:
This recipe was first published in September 1999.