Steamed Fillets of Dover Sole with Cream and Chive Sauce - James Martin Chef
These Steamed Fillets of Dover Sole with Cream and Chive Sauce. The sauce is made with fish stock, double cream, wine and butter!
Ingredients
- 4 dover sole fillets, skinned
- Salt and pepper
- 100ml double cream
- 100ml fish stock
- 50ml wine
- Knob of butter
- Chives
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