Dover sole with king oyster mushrooms

Preparation time: cca. 20 minutes (plus braising and cooking time)
Per portion cca. 245 kcal / 1029 kJ
39 g P, 6 g F, 3 g CH


  • 800 g Dover sole
  • 1 tbsp lemon juice
  • salt
  • pepper
  • 500 g king oyster mushrooms
  • 1 onion
  • 2 tbsp butter
  • 100 ml white wine
  • 4 tbsp crème fraîche
  • pinch of cayenne pepper
  • ½ bunch smooth-leafed parsley


  1. Wash the Dover sole and pat dry. Sprinkle over the lemon juice. Season with salt and pepper to taste, then divide into 4 pieces with a knife. Trim the king oyster mushrooms and wipe with damp kitchen paper. Chop, then season with salt and pepper. Peel and chop the onion.
  2. Heat the butter and sauté the onion in the butter until transparent. Stir in the mushrooms and simmer for 5 minutes. Pour over the wine and crème fraîche, and add salt and cayenne pepper to taste.
  3. Roll up the fish fillets and put on the mushrooms. Cover and cook over a low temperature for cca. 8 minutes. Rinse the parsley, then shake dry and chop the leaves. Decorate the fish fillets with the chopped parsley to serve.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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