Steamed Fillets of Dover Sole with Cream and Chive Sauce

Steamed Fillets of Dover Sole with Cream and Chive Sauce

www.jamesmartinchef.co.uk

These Steamed Fillets of Dover Sole with Cream and Chive Sauce. The sauce is made with fish stock, double cream, wine and butter!

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Cooking tools:

  • Steamer basket
  • Parchment paper
  • Saucepan
  • Stove
  • Plate
  • Spoon
  • Measuring cup

Ingredients

  • 4 dover sole fillets, skinned
  • Salt
  • pepper
  • 100ml double cream
  • 100ml fish stock
  • 50ml wine
  • Knob of butter
  • Chives

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