Steamed Dover sole with pickled grape, roast garlic, and parsley dressing from Modern Seafood (page 28) by Nathan Outlaw

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute flounder fillets for Dover sole fillets. Can use the book's "Roast fish stock".

  • lkgrover on June 01, 2019

    The pickled grape & roasted garlic puree dressing gave the recipe an unusual blend of savory, sweet, & tangy-ness, which combined with the more common (but rich) butter/shallot/white wine sauce that the fish cooked in. Amazing flavors & textures in every bite. However, requires planning ahead: the pickled grapes marinate a minimum of 12 hours. I used orange roughy fillets.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.