Best 2 Stuffed Dover Sole Recipes

Embark on a culinary journey to discover the delectable Stuffed Dover Sole, a classic dish that tantalizes taste buds with its delicate flavors and elegant presentation. This article presents a collection of carefully curated recipes that showcase the versatility of this iconic dish. From traditional preparations to contemporary twists, each recipe offers a unique interpretation of Stuffed Dover Sole, ensuring an unforgettable dining experience. Whether you're a seasoned chef or a home cook seeking to impress, these recipes will guide you through the process of creating this culinary masterpiece. Prepare to be captivated by the symphony of flavors and textures as you explore the diverse recipes featured in this article.

Here are our top 2 tried and tested recipes!

STUFFED WHITING OR DOVER SOLE PROVENCAL

Stuffed Whiting or Dover Sole Provencal image

This recipe and picture are from my first recipe card collection I bought back in 1967. Since then I have made this dish many times for my family and friends. Always a hit and asked for from my guests.

Provided by Maria *

Categories Fish

Time 30m

Number Of Ingredients 11

Ingredients

6 small whiting or dover sole
3 lb fresh spinach or (1lb frozen)
olive oil
2 large garlic cloves, finely chopped
1 large onion, finely chopped
2 Tbsp finely chopped parsley
1 bay leaf, crumbled
pinch of thyme
salt & freshly ground pepper
freshly grated breadcrumbs
thinly sliced pieces of lemon or lemon wedges

Steps:

1. Wash spinach carefully and remove stems (or defrost frozen spinach). Drain well. Place in a saucepan with 2 Tbsps. olive oil and cook, stirring constantly until spinach is limp. Drain spinach and finely chop.
2. Finely saute chopped onion, parsley, crumbled bay leaf and thyme in 4 Tbsps. olive oil until golden; addfinely chopped spinach and season with salt and freshly ground pepper, to taste. Mix well. Spread 2/3 of spinach mixture in the bottom of a gratin dish.
3. Place fish fillets open side up on a clean towel. Season generously and place a Tbsp of reserved spinach mixture on each fillet. Roll fish up tightly (starting at the broad end) and place them in rows on the bed of spinach. Sprinkle with breadcrumbs, then with olive oil and bake in moderate 375 F oven for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lemon slices or wedges. ENJOY!

STUFFED DOVER SOLE

STUFFED DOVER SOLE image

Categories Fish Shellfish Bake Kid-Friendly

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

4 fillets Dover Sole, about 4 ounces each
1/2 pound lump crabmeat
1 egg
1/4 cup dried bread crumbs or cracker crumbs
2 scalions, sliced very thinly (white and some green)
2 Tablespoons good quality mayonnaise
3/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Tone's brand PERC Garden Seasoning
2 or 3 dashes white worcestershire sauce
1/2 teaspoon lemon zest
Thinly sliced chives, with a chive blossom or two if available, for garnishing
3 egg yolks
1 Tablespoon lemon juice
1/2 teaspoon salt
2 drops Tabasco
1/2 cup butter, melted and hot

Steps:

Make sure you have smooth Dover sole fillets with no tears. Pat dry with paper towels. Combine crabmeat, egg, dried bread crumbs or cracker crumbs, scallions, mayonnaise, salt, white pepper, PERC, Worcestershire and lemon zest. Be gentle with the crabmeat so as to not break it up any more than necessary to combine. Divide into fourths and spread on the Dover sole fillets; roll fillets gently and put in prepared baking pan. Bake at 325 degrees for about 15 minutes, or until fish flakes. Hollandaise: In blender, mix all ingredients except butter, Slowly pour in butter while mixing on low speed. Pour a small amount of Hollandaise on plate; place rolled and stuffed Dover sole fillet on the Hollandaise. Pour a small amount of Hollandaise over the sole, and garnish with chives.

Tips:

Choose the right fish: Dover sole is the ideal choice for this recipe due to its delicate flavor and firm texture. If you can't find Dover sole, you can substitute another flat fish, such as flounder or sole.
Prepare the fish properly: Make sure to clean and gut the fish before cooking. You can also remove the head and tail if you prefer.
Stuff the fish carefully: Don't overstuff the fish, or it will be difficult to cook evenly. Use a light touch when stuffing the fish, and make sure that the stuffing is evenly distributed.
Cook the fish thoroughly: The fish should be cooked until it is opaque and flakes easily with a fork. Depending on the thickness of the fish, this could take anywhere from 10 to 15 minutes.
Serve the fish immediately: Dover sole is best served immediately after it is cooked. You can garnish the fish with fresh herbs, such as parsley or chives, before serving.

Conclusion:

Stuffed Dover sole is a delicious and elegant dish that is perfect for a special occasion. With its delicate flavor and firm texture, Dover sole is the ideal fish for this recipe. The stuffing adds a delicious and flavorful touch to the fish, and the overall dish is sure to impress your guests. So next time you're looking for a special seafood dish, give stuffed Dover sole a try. You won't be disappointed!

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