Fillet of Dover Sole Marguery Recipe

Ingredients
  • 1 tablespoon shallots, minced fine
  • 3 tablespoons unsalted butter, divided
  • 12 white button mushroom caps
  • 4 - 1 lb Dover sole, filleted and skin removed
  • Salt to taste
  • White pepper to taste
  • 1/4 cup dry white wine
  • 1 cup fish broth or use fish bouillon cube to achieve
  • 8 shrimp, peeled and deveined
  • 12 mussels, scrubbed and debearded
  • 1 1/2 cups heavy cream
  • Chopped parsley
Directions
Put shallots, mushrooms and 1 T. butter in a large stainless steel pan. Place salted and peppered Dover sole fillets on top; add the wine and fish broth; cover tightly with lid. Adjust heat to low and poach fillets very gently. Continue poaching frequently checking the fish until it is completely cooked, about 6 minutes. Carefully remove the fillets and mushroom caps to a warm platter, covering tightly with film and keep warm. Place the sauté pan with the poaching liquid over high heat; add the heavy cream and reduce to half (about a cup). Turn heat to low, allow the cream to cool down a bit, then add the mussels and shrimp. Cook until the mussels open and the shrimp is firm, about 4-6 minutes. Place 1 fillet onto each warmed plate with 3 mushrooms, 3 mussels and 2 shrimp per serving. Bring sauce back to a boil, adjust the seasoning with salt and pepper and whisk in the remaining 2 T. butter. Divide sauce evenly over the top of each serving. Garnish with parsley.
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