#dover sole

Lobster Stuffed Dover Sole ~ Simply Elegant

Lobster and Dover sole, both delicately flavored, both complimenting each other in this particularly simple yet elegant dish. The additional elements in this recipe help accentuate the lobster and dover by creating and bathing them in a light white wine sauce that adds that final velvety texture and flavor.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

exterior –20 Mount St, London W1K 2HE, United Kingdom Scott’s has been in business since 1851, serving British fish and shellfish with seasonal favorites in the Mayfair area.  Founded by a fishmonger John Scott as an oyster warehouse it evovled into a seafood restaurant.  The first 100 years it was on Coventry Street before moving to its present location in 1967.   The story goes that Ian…

I didn’t take great photos here, but the food, atmosphere, service and overall vibe is outstanding. The martinis are great, first off. Second, the bread service is incredible. There’s semolina Italian bread, focaccia, and cacio e pepe babka, all service in an edible sourdough basket with whipped butter and a labneh onion dip. We started the meal with a nice array of seafood to share: lobster…

And another sole.....

Just wanted to show you what we did with the second beautiful Dover sole. First it has to be skinned but Upper Scale in Billingsgate had already done that for us. I decided to grill this one and it is really the simplest way of doing it.

Raymond Blanc suggests heating your grill to extremely high heat and at the same heating the oven to moderate,  so it can first be grilled then baked.  I think he must have two ovens to be able to do this.  Also from what I learned from another recipe there’s absolutely no need to ‘double cook’ it.

Here’s what I did.  Made some Jersey Royal new potatoes which I peeled.  Yes, that is important!  Then prepared a lemon pepper butter sauce.  The easiest thing: melt some unsalted butter, add a little salt (salted butter is too salty) and plenty of freshly ground black pepper. Squeeze in the juice of a lemon and voila, it’s ready. Keep it warm.

Heat the grill to extremely hot - mine was 210C, 420F.  Make sure the fish is totally dry (with paper towels). Sprinkle over a little salt, then dust with flour, just before you grill it. Make sure you only have a dusting - no clumps.  Place the fish on a hot grill and cook for 5 minutes.  Turn it over for another minute - and there you have the most DELICIOUS crisp white flesh, firm to the touch, and an almost sweet taste. The lemon butter was poured over the top at the table and it was served with the new potatoes and peas. Plus a large glass of chilled Chablis.

This is Raymond Blanc’s one (with a different butter on top) - but I think it is a lemon sole, not Dover sole.

Here is my fish raw. If you ever see one in a fishmonger, do give it a try.