Dover Sole with Shallot Cream Sauce

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Head Chef
Apr 13, 2004
Portland, Or
4 Dover Sole Fillets (or any delicate white fish fillet)

whisk together in oblong container
2 egg yolks
1/2 t White Worchestershire sauce
2 pinches of Kosher salt
pinch white pepper (if desired)
3 T heavy cream

1 1/2 C Panko crumbs (in another oblong container)

Heat about 2 T oil in frying pan, saute the fillets quickly on one side and turn carefully. Do not overcook - just until the fish is white. (takes less than 2 minutes per side) Before turning grate Parmesan cheese on the uncooked side.

Remove fillets to warm plate and keep warm.


To the pan add 2 T butter, 3 T shallots chopped fine and saute until tender; deglaze the pan with white wine and cook most of it off. Add about 1/2 to 3/4 C heavy cream and reduce until it thickens up a little. Add 1/2 t capers, correct seasoning and serve the sauce over the fish. If you like you can finish the sauce with a little more butter.

This is the first time I've ever posted a recipe I made up so I'd appreciate your comments/corrections. Thanks
Top Bottom