Host your own Downton dinner party with our series of recipes from the new Downton Abbey book: Sole dugléré

By Jessica Fellowes

Published: | Updated:

Sit down to a banquet fit for the Crawleys when the show returns this month with these recipes from the new Downton Abbey book

Sole was a popular choice on menus in the 20s. This recipe is adapted from the dish French chef Adolphe Dugléré invented for the Rothschilds in the 19th century. Serve with crusty bread or new potatoes and salad 

A Year In The Life Of Downton Abbey by Jessica Fellowes, with a foreword by Julian Fellowes, to be published by Headline on 25 September at £20

A Year In The Life Of Downton Abbey by Jessica Fellowes, with a foreword by Julian Fellowes, to be published by Headline on 25 September at £20

Serves 2 

  • 2 Dover soles, lemon soles or plaice, skinned and filleted 
  • Salt and freshly ground black pepper 
  • 2 tomatoes l 25g (1oz) butter 
  • 1 small onion, finely chopped 
  • 2tbsp finely chopped parsley 
  • 1tbsp finely chopped dill, plus a few fronds for garnish 
  • 60ml (2fl oz) hot fish stock l 60ml (2fl oz) dry white wine 
  • 2tbsp double cream 

Rinse the fillets and dry with kitchen paper. Season with salt and pepper then roll all the fillets into neat parcels. Place the tomatoes in a small bowl and cover with boiling water. 

After a couple of minutes, remove them and place them on a chopping board. Peel and scoop out the seeds, discarding both. Finely chop the flesh and set aside. Melt the butter in a wide, shallow pan. 

Add the onion and cook gently until softened – about 10 minutes – then add the chopped tomatoes, parsley and dill. Season and cook for a few more minutes, then place the parcels on top of the mixture. 

Pour the stock and white wine over them, cover the pan and simmer for 8-10 minutes. Remove the fillets and keep warm. Add the cream and heat for a few minutes. To serve, spoon the sauce over the fillets and garnish with the fronds of dill.

Recipes extracted from A Year In The Life Of Downton Abbey by Jessica Fellowes, with a foreword by Julian Fellowes, to be published by Headline on 25 September at £20. © 2014 Jessica Fellowes. Foreword © 2014 Julian Fellowes. To buy a copy for £18, order by 6 October at www.mailbookshop.co.uk (p&p free for a limited time only).

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