Dover Sole with Asparagus and Champagne Sauce
Galton Blackiston's Dover Sole with Asparagus and Champagne Sauce. Galton serves it with Jersey Royals cooked with mint and seasoning.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Pan
- Saucepan
- Skillet
- Fine-mesh sieve
- Oven
- Stove
- Baking dish
- Mixing bowl
- Spoon
- Wooden spoon
- Kitchen shears
- Measuring cup
- Measuring spoon
- Tongs
- Spatula
- Plate
- Serving platter
- Paper towel
Ingredients
- 1 large Dover Sole, skinned and trimmed
- Butter
- 1 bunch of English asparagus, prepped
- 1 tbsp petit pois peas, podded and shelled
- Chives, chopped
- 1 bottle of Morston Hall Champagne
- 100g butter
- 1 large shallot, peeled and chopped
- 1 small carrot, peeled and chopped
- 200 ml Champagne
- 6 button mushrooms, sliced
- 300 ml fish or white chicken stock
- 300 ml cream
- Lemon juice
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