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Grilled Dover Sole with Bruschetta


  • 100g/3½oz Dover sole fillet, cut into three thin strips

  • 5 tbsp white wine

  • 2 tbsp butter

  • 5 tbsp cream

  • 1 tbsp fresh chives, finely chopped

  • To Serve

  • 1 slice of toast


  • 1.

    Plait the strips of sole into a loose plait.

  • 2.

    Place the white wine, butter and cream into a saucepan. Add the plait of sole and cook gently for three minutes.

  • 3.

    Remove the fish and transfer to a warm plate. Reduce the sauce for three minutes then stir in the chives.

  • 4.

    To serve, place the sole on a slice of toast and drizzle the sauce around the plate.

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