Dover Sole with Saffron Sauce

3 min read
An elegant dish which spotlights the delicacy of the Dover Sole. Beautifully contrasted to the yellow saffron sauce, this plate brings subtle yet complex flavours.

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Serves: 4


  • 4 Dover sole fillets, skinned
  • 470ml fish stock
  • 1 pinch saffron thread
  • 160ml double cream
  • 1 egg yolk
  • 2 tbsp fresh parsley, finely chopped
  • Salt and pepper, to taste


  1. Preheat the oven to 200°C.
  2. To prepare the fish, season with salt and pepper then place on a lightly greased baking tray.
  3. Cover the fillets in fish stock then cover the tray with foil and bake for 12-15 minutes. Make sure not to overcook.
  4. Strain the liquid from the baking tray into a small pan and add the saffron threads.
  5. Cook on a high heat until the liquid has reduced to approx. 200ml.
  6. Incorporate the cream and allow the sauce to bubble gently.
  7. In a bowl, beat the egg yolk with a fork.
  8. Temper and add to the cream sauce. Temper: add 2 tablespoons of the hot cream to the egg yolk and continuously mix to ensure the egg doesn’t scramble.
  9. After incorporating the tempered yolk mixture into the pan of cream, cook the sauce for 1-2 minutes on a low heat until slightly thickened.
  10. Pour the saffron sauce over the fish and serve. Best enjoyed with rice, samphire, and spinach.