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Dover Sole "Valencia"

4 servings

Ingredients

• 2 Stk Sole
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• butter (for casserole) (nach Bedarf)
• Onions (nach Bedarf)
• Water (nach Bedarf)
• White wine (nach Bedarf)
• 2 Stk mushrooms
• 6 Stk Asparagus tips (cooked)
• Parsley (nach Bedarf)
• 50 g butter
• Fish stock (nach Bedarf)
• hollandaise sauce (nach Bedarf)
• Lemon juice (nach Bedarf)
• Fleurons (nach Bedarf)
• buttered rice (nach Bedarf)

Instructions

1. Skin two large Dover soles and remove the innards.
2. Wash, fillet, and cut into finger-thick strips.
3. Season with salt and pepper and steam gently in a buttered casserole with onion rings, some water, and white wine.
4. Quarter two mushrooms, cut six cooked asparagus tips into small pieces, and finely chop parsley.
5. Sauté everything together with the drained fish strips in 50 g butter and arrange.
6. Coat with the sauce.
7. Serve fleurons and steamed buttered rice as side dishes.
8. Sauce: Reduce the fish stock, stir into a thick Hollandaise sauce, and season with salt and lemon juice.

Based on a cookbook by Hans Hofer (1964), adapted with AI.