Equipment
* optional
Ingredients
Seafood
- 600 g dover sole fillets, skinless and pin-boned
- 400 g live mussels, scrubbed and debearded
- 400 g live littleneck clams, scrubbed and purged
Herb Butter and Aromatics
- 60 g unsalted butter, softened
- 60 ml dry white wine, room temperature
- 10 g garlic, finely minced
- 30 g shallot, finely minced
- 15 g fresh parsley, finely chopped
- 1 lemon, cut into wedges
- sea salt
- black pepper
Nutrition (per serving)
Method
Submerge the large cedar grilling plank completely in water and soak for at least one hour.
Inspect all mussels and clams. Tap any open shells; if they do not close immediately, discard them. Discard any with cracked shells.
In a mixing bowl, combine the softened unsalted butter, minced garlic, minced shallot, chopped parsley, sea salt, and black pepper. Stir until fully blended.
Preheat the barbecue grill to 200C/400F, setting it up for medium-high direct heat.
Place the soaked cedar plank on the grill grates directly over the heat. Close the lid and heat for 3 to 4 minutes until the wood begins to smoke and crackle slightly.
Using heat-resistant tongs, flip the plank over. Immediately arrange the Dover sole fillets in the center of the plank, and nestle the scrubbed mussels and clams tightly around the edges of the fish.
Drizzle the dry white wine evenly over the seafood, then dollop the prepared herb butter mixture across the fish fillets and among the shellfish.
Close the grill lid and cook for 10 to 12 minutes. The enclosed heat will bake the fish to a safe internal temperature of 63C/145F while steaming the shellfish open.
Carefully remove the entire cedar plank from the grill using sturdy spatulas or tongs, and transfer it to a heatproof serving board.
Inspect the cooked shellfish and discard any mussels or clams that did not open during the cooking process.
Squeeze the juice from the lemon wedges over the seafood and serve immediately directly from the smoking plank.
Chef's Notes
- Dover sole is incredibly delicate. Planking provides a gentle buffer against the intense, direct heat of the grill, ensuring the fillets remain tender.
- Nesting the shellfish tightly around the fish not only acts as an edible barrier to protect the thinner edges of the sole, but their released juices mingle with the wine and butter to create a self-basting sauce.
- Do not wash your cedar planks with soap after use. If the plank is still thick enough, scrub it with water only and dry thoroughly for a potential second use.
- For enhanced flavor, consider adding a splash of the white wine or lemon juice to the soaking water for the cedar plank.
Storage
Refrigerator: 1 day — Store leftover fish and shelled meat in an airtight container. Shellfish quality degrades rapidly.
