Dover Sole With Buttered Leeks Shrimps Recipes

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DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS



Dover sole with buttered leeks & shrimps image

April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 6

50g butter
2 Dover sole , about 350g/12oz each, trimmed and top skin removed
small glass white wine , about 125ml/4 fl oz
4 leeks , cut into large chunks
100g tub potted shrimp
small bunch chives , snipped

Steps:

  • Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
  • Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.

Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 4.26 milligram of sodium

SOLE WITH SHRIMP SAUCE



Sole with Shrimp Sauce image

"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds sole fillets
1/4 teaspoon each salt, paprika and coarsely ground pepper
3/4 pound sliced fresh mushrooms
SAUCE:
1-1/2 teaspoons grated onion
4-1/2 teaspoons butter
4 teaspoons all-purpose flour
1/4 teaspoon each salt, paprika and coarsely ground pepper
3/4 cup fat-free milk
1/4 cup reduced-sodium chicken broth
3/4 pound cooked medium shrimp, peeled and deveined
4 tablespoons grated Parmesan cheese, divided
1 teaspoon minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper

Steps:

  • Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.

Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges

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