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Stuffed Dover Sole | The Cupboard Drawer Recipe Book

Updated on January 30, 2010

For a seafood lover, a true Dover Sole is the stuff of ambrosia. It comes from only one place in the world and that is in the cold waters of the North Sea and English Channel. So here in the states you will without exception have to ask for it and it will be expensive as it must be imported from Europe. Fortunately this recipe works with the more common fish sold as sole in the US, though it is more than likely not a sole at all but a pacific flounder.

It is also worth a moment to note that while The Cupboard Drawer Recipe Book’s recipes are tried and true Old School; it is sometimes worth mentioning more recent guidance for times and tastes do change over the years. Such it is with the ‘Fork Test” mentioned here. Newer guidance says that if the fish flakes it is already overdone. I personally don’t mind error on the done side but a more accurate test is internal temp and for fish it is 135-140 F (57-60 C) however you choose to check it… Do Enjoy!!

6 Fillets of Dover Sole about 2 Lbs (900 Grahams)

5 tbsp Olive Oil Divided (3-2tbsp)

2 tbsp Lemon Juice

2 tbsp Chives, chopped

1 clove Garlic, crushed

1 tsp Seasoned Salt

1 cup Mushrooms, sliced

¼ cup sliced blanched Almonds

2 cup fresh Spinach, chopped

¼ cup Scallions, sliced

Lemon Slices and Watercress, if desired

Preheat Oven 400 (F) / 204 (C)

  1. /wash the sole fillets under cold running tap water; pat dry, arrange in a shallow baking dish.
  2. In a mixing bowl, combine 3 tbsp of Olive Oil, lemon juice, chives, garlic, and salt; blend well. Pour over fish, cover and refrigerate for several hours (3 or more), turning fish occasionally.
  3. In a skillet over medium heat, heat the remaining 2 tbsp of Olive Oil. Add the spinach, almonds, mushrooms, and scallions, cook just long enough to soften the spinach as filling for the Sole Fillets.
  4.  Remove fish from the marinade, reserve the marinade. Divide the filling among the fillets, spooning it along the center lengthwise, roll them up and place in the baking dish seam side down. Spoon the reserved marinade over the fillets.
  5. Bake in the preheated 400 F / 204 (C) oven for 15 minutes or until flakes easily when tested with a fork.
  6. Remove to a serving platter and garnish with Lemon Slices and watercress if desired.

Yield 6 servings.

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    • Hmrjmr1 profile imageAUTHOR

      Hmrjmr1 

      8 years ago from Georgia, USA

      That it is Habee,,,Do Enjoy!

    • habee profile image

      Holle Abee 

      8 years ago from Georgia

      I'd have to substitute a flounder for the sole! sounds yummy!

    • Hmrjmr1 profile imageAUTHOR

      Hmrjmr1 

      8 years ago from Georgia, USA

      prasetio - I can not take credit for being the chef, that was my Mom, I pass them along as I have eaten and cooked most of them,, Do Enjoy!!

    • prasetio30 profile image

      prasetio30 

      8 years ago from malang-indonesia

      You are great chef my friend. I am glad to taste your food above. Thanks for share.

    • Hmrjmr1 profile imageAUTHOR

      Hmrjmr1 

      8 years ago from Georgia, USA

      Pam - Just one thing left to say...yep,,,Do Enjoy!!

    • Pamela99 profile image

      Pamela Oglesby 

      8 years ago

      Hmrjmr, My mouth is watering! This recipe sounds wonderful and I have copied and pasted into my file already. Good hub.

    • Hmrjmr1 profile imageAUTHOR

      Hmrjmr1 

      8 years ago from Georgia, USA

      Bpop - Glad to hear you've had the experience, it is the best of the breed! Do Enjoy!!

    • breakfastpop profile image

      breakfastpop 

      8 years ago

      This sounds wonderful. The last time I had Dover sole was in St. Martin and it was delicious and incredibly expensive!

    • Hmrjmr1 profile imageAUTHOR

      Hmrjmr1 

      8 years ago from Georgia, USA

      50 Cal - It should work and Do Enjoy, Thanks For Stopping By!

    • 50 Caliber profile image

      50 Caliber 

      8 years ago from Arizona

      Sound great, but I doubt the sea food specialty store here can't or doesn't get it, but I think I'll try it with corvina fish I have a lot of from my past trip to the Salton Sea. That is a good fish it's white and light on flavor and smell when cooking and we catch them from 2 to 30 pounds.

      Thanks for the recipe! Was thinking of finding something different to try.

    • Hmrjmr1 profile imageAUTHOR

      Hmrjmr1 

      8 years ago from Georgia, USA

      Cm and Amulets - thanks so much for stopping by and Do Enjoy!!

    • amulets profile image

      amulets 

      8 years ago from Singapore

      Way to go and making me watering in my mouth. Got to go and grab something for a bit.

    • carolina muscle profile image

      carolina muscle 

      8 years ago from Charlotte, North Carolina

      oh yes oh yes oh yes... I'm hungry now!!!

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