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Recipe for :

Poached Dover Sole in Thyme Sauce

This recipes comes from The Fish Society a UK business which supplies a great variety of fish straight to your door. There is no subscription or membership fee, you just pay for what you order.

As an introductory offer The Fish Society is giving all visitors to Hub-UK the chance to place an initial order for £55 or more and recieve a £10 discount. All you need to do is enter the amount "10" and the word "Hub" on the order form - see diagram.

To find out more about The Fish Society, see their wide range or to place an order <click here>


2 Dover Soles
1 glass white wine
1 tbsp sherry
salt and pepper
fresh breadcrumbs
double cream

  • Preheat oven to 200ºC. Skin and trim the soles.
  • Butter a dish or dishes large enough to take the soles without overlapping. Add soles, wine and sherry. Cover with buttered foil and cook for 7 minutes. Remove fish and keep warm.
  • Pour stock into saucepan and reduce.
  • Melt half the butter and mix with breadcrumbs and most of the thyme. Season. Use this to coat the soles.
  • Brown the fish under a hot preheated grill. Remove to warm serving dish in oven.
  • Add cream to stock, bring to boil briefly then reduce heat. Add rest of butter a little at a time, stirring until melted. Finally, add remainder of thyme.

Serves 2

The Fish Society