Poached Dover Sole With Caviar Butter Sauce Recipe
Make Poached Dover Sole With Caviar Butter Sauce Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Caviar Butter Sauce
For Poaching
Method
Preparing the Fish
- 1
Season the Fillets
Sprinkle the Dover sole fillets with salt and white pepper on both sides. Drizzle with lemon juice and set aside to marinate for about 15 minutes.
- 2
Prepare Poaching Liquid
In a large pot, combine the water, white wine vinegar, bay leaves, and black peppercorns. Bring the mixture to a gentle simmer over medium heat.
- 3
Poach the Fish
Carefully place the seasoned Dover sole fillets into the simmering poaching liquid. Allow the fish to poach for 4-5 minutes until cooked through and opaque. Remove the fillets gently with a slotted spoon and place on a warm plate.
Making the Caviar Butter Sauce
- 4
Sauté Shallots
In a saucepan, melt 1/2 cup of unsalted butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 2-3 minutes.
- 5
Add Wine and Reduce
Pour in the white wine and let it simmer until reduced by half, approximately 5-7 minutes.
- 6
Incorporate Cream
Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for an additional 3-4 minutes until slightly thickened.
- 7
Finish the Sauce
Remove the sauce from heat and whisk in the remaining unsalted butter until melted and smooth. Gently fold in the caviar and fresh dill. Season with salt to taste.
Plating
- 8
Serve the Dish
Place the poached Dover sole fillets on individual plates and generously spoon the caviar butter sauce over each fillet. Garnish with additional dill if desired and serve immediately.
