Equipment
Ingredients
Seafood
- 400 g dover sole fillets, skinless, pin-bones removed
- 250 g mussels, scrubbed and debearded
- 250 g littleneck clams, scrubbed and purged
Garlic Wine Butter
- 60 g unsalted butter, melted
- 60 ml dry white wine, room temperature
- 2 garlic, minced
- 10 g fresh parsley, finely chopped
- 1 lemon, zested and cut into wedges
- 3 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Submerge the cedar plank completely in cold water. Weight it down with a heavy bowl or pot to ensure it stays fully underwater. Let it soak for at least 2 hours to prevent it from burning too quickly on the grill.
Preheat your outdoor barbecue grill to 200 degrees Celsius or 400 degrees Fahrenheit, setting it up for two-zone cooking with a hot direct heat side and a cooler indirect heat side.
In a mixing bowl, whisk together the melted unsalted butter, dry white wine, minced garlic, half of the chopped parsley, lemon zest, kosher salt, and black pepper until well combined.
Remove the cedar plank from the water and pat the top side dry. Arrange the Dover sole fillets in the center of the plank. Surround the fish evenly with the scrubbed mussels and clams, ensuring they fit securely on the wood.
Carefully spoon or brush the garlic wine butter mixture evenly over the Dover sole, ensuring some of the liquid pools around the mussels and clams to create steam.
Place the assembled cedar plank over direct heat on the grill. Close the lid immediately. Cook for 12 to 15 minutes, checking once halfway through. The dish is done when the Dover sole reaches an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit and all the mussel and clam shells have opened wide.
Using sturdy heat-proof tongs and a large spatula, carefully remove the plank from the grill and place it on a heat-proof serving board. Discard any mussels or clams that did not open. Garnish with the remaining chopped parsley and serve immediately with fresh lemon wedges.
Chef's Notes
- Dover sole is incredibly delicate. Using a plank is an excellent method for fish like this because you do not have to flip it, completely eliminating the risk of the fillets breaking apart on grill grates.
- Purging clams is non-negotiable for a pleasant texture. Soak them in heavily salted cold water for 30 minutes before scrubbing to encourage them to spit out any internal sand.
- When selecting wine for the compound butter, use a bright, acidic white wine you would actually drink. The acidity is crucial for balancing the richness of the butter and highlighting the sweetness of the seafood.
- Do not toss the juices left on the plank after serving. The mixture of clam liquor, mussel liquor, white wine, butter, and cedar smoke is incredibly flavorful. Soak it up with crusty grilled bread.
Storage
Refrigerator: 1 day — Remove meat from shells before storing to save space and maintain texture.
Reheating: Reheat gently in a covered skillet over medium-low heat with a splash of water or white wine just until warmed through.
