Recipe

Dover sole

Ingredients:

• 4 x 350g (12oz) Dover soles
• 4 large mushrooms
• 1 red onion
• 1 green courgette
• 1 clove garlic
• 1 beefsteak tomato
• 1 sprig thyme
• 1 sprig rosemary
• 100g (3½ oz) margarine

Preparation:

Instructions
Clean the Dover soles, cut off the bone edges, remove the head and remove any blood from the bone. Then dry the sole on kitchen paper. Cut the vegetables into cubes of 5 mm. Now chop the rosemary and thyme until smooth (this is also good for your figure). Do the same thing with the garlic. Finely chop the onion, cut open the tomato, remove the seeds and cut into cubes. Heat up the Table Chef to 195° and place two teaspoons of low-fat margarine on it. Now grill all the vegetables on the plate until done, while occasionally stirring with the spatula. Heat the vegetable dish and add the cooked vegetables. Heat the plate to 215° and place two teaspoons of low-fat margarine on it. Rub salt and pepper on the sole and brown on both sides until done.

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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