Dover Sol with Morels in Madeira Sauce

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November 4, 2015

It’s as decadent as it sounds – it melts in your mouth with a seductive finish.


I whole Dover Sol

Salt and freshly ground black pepper to taste


10 fresh morels mushrooms

2 tablespoons unsalted butter

¼ cup Madeira

½ shallot, finely diced

salt to taste


1In a sauté pan heat the butter and add the shallots. Cook over medium heat for 4 min and add the morel mushrooms and the Madeira. Sauté until the liquid get syrupy consistency, about for 6 min. Remove them and place them in the serving plates.

2Pan saute each side the fish over medium heat. Once cooked transfer the fish to a cutting board and fillet it by removing the center bones.

3Serve the Dover sol fillet with the morel mushrooms in a Madeira wine with salad of fresh dark kale.

4Cut the stems of the dark kale. In a small mixing bowl combine 1 tablespoon olive oil, 1 tablespoon freshly squeezed Meyer lemon, salt and freshly ground black pepper. Mix it with the kale leaves and serve it topped with some shaved Parmesan cheese.


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