Braised Dover Sole with a Cream Sauce

Scrape and cook some baby new potatoes in salted water for eighteen to twenty minutes. Take out and keep warm with a little butter.

Meanwhile wash the Dover Soles, dry and season with salt and pepper. Put the fish in to ovenproof dishes that preferably allow the fish to lie flat and more or less cover with the fish stock. Cook in the oven at 350°F/180°C/Reg4 for about seven to eight minutes  Picture  .

Remove the fish from the cooking dishes, use a fork to remove the outer bones and gills, cut out the main bones, carefully take off the skin and cut each fish into four fillets. Keep warm to one side.

Quickly steam the spinach for three minutes or so.

Finely chop a good handful of parsley. Combine the cooking liquor from the fish in a single dish, stir in four or five tablespoonfuls of single cream. Warm up, add the parsley and season to taste with salt and pepper.

Serve by putting some spinach on the serving dishes, lay on top the sole fillets and spoon over the sauce  Zoom  . Very good!