A great dish for that special occasion - or someone.


  • dover sole:
  • 4 dover sole on the bone (skin removed)
  • 75 g butter
  • juice of ½ lemon
  • seasoned flour (plain four with the addition of salt and pepper)
  • buttered leeks:
  • 3 large leeks
  • 50 g butter
  • 4 tblsp cream
  • 3 tblsp white wine
  • 0.5 tsp wholegrain mustard
  • chive and champagne sauce:
  • 1 snipe champagne
  • 1 shallot-very finely chopped
  • 3 large free range egg yolks
  • 100 g hard butter
  • 50 ml cream
  • 1 dsp chopped chives


  • For the Dover Sole:
  • Put some seasoned flour onto a large plate.
  • Dip the Dover Sole in the seasoned flour and coat on both sides.
  • Meanwhile heat a pan with a little butter and tiny drizzle of oil and pan fry fish on both sides until they are golden brown (3 minutes on each side should be sufficient).
  • If needs be you can hold the fish in a hot oven for a few minutes while you are finishing off the sauce but be careful not to overcook it.
  • It is quite easy to take the fish off the bone also but you must be careful with it. You need to use a sharp knife to cut right down the centre bone and use a palette knife to slide in underneath each fillet to carefully lift it off the bone. Do the same on the other side of the fish also. If you are careful you will be able to reassemble the fish (without the bone) back in its original form.
  • For the Buttered Leeks:
  • In a large sauté pan, add the butter and allow to melt.
  • Wash and thinly slice the leeks and add them into the large sauté pan and cook over a gentle heat for 3-4 minutes or until the leeks are becoming nice and soft.
  • At this stage pour in the white wine and allow this to reduce for a moment or two.
  • Pour in the cream now and stir in the wholegrain mustard.
  • Season accordingly and serve.
  • For the Chive and Champagne Sauce:
  • Put the champagne into a saucepan with the chopped shallot, bring to the boil and reduce to less than half.
  • Pass it through a sieve to get rid of the diced shallot.
  • Allow the champagne to cool down ever so slightly and then mix it into the egg yolks in a large bowl and set it over a saucepan of lightly simmering water continuing to whisk at all times and also ensuring that it does not turn into champagne flavoured scrambled eggs.
  • I normally take it on and off the heat to prevent it from becoming over cooked.
  • Allow this to cook for just a couple of seconds and then add in the butter-very slowly and in small batches.
  • Whisk in one by one while continuing to take it on and off the heat.
  • When all the butter is added whisk in the cream and the chives.
  • Assembly:
  • Place the buttered leeks on the plate with the fish and then drizzle a small amount of the sauce around the pan fried Dover Sole.


You can use a good sparkling wine as a more cost effective alternative