Dover sole with cider and citrus juice

Dover sole with cider and citrus juice
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 0:35 Total Time


Add all
  • 1 1/2 tasse
    (350 mL)


  • juice and rind of 1 orange

  • juice of 1 pink grapefruit

  • juice and zest of 1 lemon

  • 2

    french shallots, thinly sliced

  • orange pepper to taste

  • 4

    pieces of dover sole

  • 1/4 cup
    (60 mL)


  • 1/3 cup
    (80 mL)

    35% cream (or 15% country-style cream)


In a large frying pan, pour the cider, orange juice, grapefruit juice and lemon juice. Add Shallots and season. Bring to a boil. Add fish and reduce heat. Simmer approximately 10 minutes. Check doneness and remove it from the frying pan and keep it warm.

Raise the heat, add the capers and reduce the cooking liquid by half. Correct the seasoning, then remove the frying pan from the heat before incorporating the cream. Pour the creamy citrus sauce over the Dover sole and serve with stir-fried green vegetables.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007