Dover Sole With Buttered Leeks & Shrimps
Delight your taste buds with this elegant and flavorsome dish of baked Dover sole with leeks and potted shrimps. The delicate white wine-infused fish is tender and flaky, complemented by the buttery leeks and succulent shrimps. Each bite offers a harmonious balance of flavors that will surely impress your guests. Serve this dish with buttered new potatoes for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 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 shrimps
- small bunch chives , snipped
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 673 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 24 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 56 grams protein
- Sodium Content: 4.26 milligram of sodium
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