Dover Sole with Chanterelle Mushrooms – Recipes
Updated: Jun 17
One of the best fish in the sea combined with one of the tastiest mushrooms from the forest floor, how could you go wrong? Well the answer is you couldn’t and if you successfully forage or fish for one of these amazing ingredients make the effort to get the other so you can make this wonderful dish.
Choose from a great range of Wild Mushroom Hunting Books.
Dover Sole with Chanterelle Mushrooms
For the Beurre Blanc:
Lemon juice, to taste
400ml white wine
6 finely chopped shallots
10 white peppercorns
3 Bay leaves
500g diced cold butter
For the Dover Sole:
Butter for brushing
A dash of white wine
2 x 300g Dover sole, skinned, head and fins removed
150g cleaned Chanterelles (more if you are feeling generous)
Little Olive Oil
Small bunch of Parsley and Tarragon
Beurre Blanc is a simple French sauce, it simply means white butter. To make the Beurre Blanc, reduce the white wine with the shallots, white peppercorns and bay leaves, then slowly whisk in the butter over a gentle heat. Add lemon juice, salt and cayenne to taste, that’s the sauce done! Keep it warm until you are ready to use.
Next to prepare the Dover Sole’s. In a baking tray that could hold both of the Sole comfortably and without overlapping. Butter the dish and place the fish in the dish, brush the tops of the fish with butter and season. Then splash the Sole with a good glug of White Wine Bake the sole in a hot oven for 6-8 minutes (testing to see if the fish is cooked through, a little under won’t hurt you as long as the fish are fresh!).
Have your own patch of Chanterelles. Visit our shop and grow your own Wild Chanterelle Mushrooms.
Prepare the Chanterelle mushrooms by cleaning with a small brush (don’t wash them), tearing the larger mushrooms in half lengthways and leaving the smaller mushrooms whole. In a small frying pan and with a glug of Olive Oil, fry the Chanterelle’s hard and fast, you want them to take a little colour. Once this is achieved add them to the warm Beurre Blanc along with the finely chopped Parsley and Tarragon.
To serve place a whole fish on a suitable warm plate and then spoon the Beurre Blanc and Chanterelles on top of the fish and serve. It’s a fantastic main and should be served with a rocket salad and some freshly baked white crusty bread! Too yummy!!
You might also like my Wild Venison and Chanterelle Wellington recipe.