• 4 Dover sole filets
  • Salt, pepper and olive oil
  • 2 large onions
  • Some sugar for caramelising
  • Some white wine vinegar
  • Some stock
  • Juniper, cloves, bay leaves and mustard seeds
  • 20 pearl onions
  • 1 onion
  • 2 tbsps butter
  • Salt and pepper

Preparing the Dover sole filets

Season the Dover sole filets with salt and pepper and vacuum pack with olive oil. Cook using Vacuisine on the Steam setting at 60 °C for eight minutes.

Preparing the large onions

Half caramelise the sugar, halve the peeled onions and add to the caramel. Season with the bay leaf, juniper and clove. Deglaze with some white wine vinegar, pour in some stock and cook the onions until soft. Reduce the stock and glaze well.

Preparing the pearl onions

Peel the pearl onions and halve. Bring one part white wine vinegar and two parts salt water to the boil and add some mustard seeds, a bay leaf and cloves. Bring to the boil with the onions in the liquid then leave to cool.


Fry finely chopped onions slowly in butter until golden yellow and season with salt and pepper.


Serve the ingredients on a plate while hot and place in an attractive arrangement.

Cooking level

With preheating
8 minutes | Steam 60 °C