White Wine Day – Three of the best fish to pair with Chablis.

chablis, dover sole, lobster, recipe, salmon, seafood, white wine -

White Wine Day – Three of the best fish to pair with Chablis.

Chablis and seafood, a match made in heaven. Dover Sole, Lobster and Salmon are among the best matches for the crisp taste of Chablis. Enjoy tucking into these three delightful seafood recipes with your favourite white wine in hand!

Zesty Buttered Dover Sole (Serves 4)

This dover sole recipe can be prepared and cooked in under 30 minutes making it the perfect mid-week treat. Packed with zesty freshness and a buttery sauce this moreish delight will not disappoint your taste buds.

Simple and scrumptious and even more enjoyable with a large glass of Chablis!


Dover sole topped with a lemon and parsley butter


  • 4 dover sole fillets
  • Juice of ½ a Lime
  • Lime (sliced)
  • 4 spring onions
  • Dash of olive oil
  • A handful of chopped dill
  • 1 diced shallot
  • 1 tbsp of capers
  • 2 garlic cloves, minced
  • 40g of melted unsalted butter

Spices for Dover sole

  • A pinch of salt and pepper
  • ½ tsp cumin
  • ¼ tsp garlic powder


Set your oven to 180C and let it heat.

  1. Begin by mixing your olive oil, melted butter and lime juice. Then start combining diced shallot, minced garlic, and capers to the mix to create the marinade for your dover sole.
  1. Next, it’s time to add the spice seasoning to your dover sole. Combine cumin, garlic powder and a pinch of salt and pepper before rubbing the spice mix into both sides of the fish. Coating it with all that flavour.
  1. Place the spiced fish onto a greased baking tray and evenly distribute the zesty butter mixture over the dover sole and arrange the lime slices on top before scattering the chopped spring onions over.
  1. Bake in the oven for 12 minutes or until cooked through before removing from the oven and garnishing with a generous sprinkling of chopped dill.
  1. Finally, tuck in and enjoy with a chilled glass of Chablis!


Lobster Thermidor (Serves 2)

There is no better treat than lobster. Luxurious and satisfying, lobsters are arguably the king of all seafood and perform harmoniously with a glass (or two!) of Chablis.

Cooked lobsters


  • 1 cooked lobster
  • 25g grated parmesan
  • 1 finely chopped shallot
  • 50ml white wine (Chablis or alternative)
  • 270ml fish stock
  • ½ tbsp Dijon mustard
  • 5g finely chopped parsley
  • 100ml double cream
  • Juice of ½ a lemon
  • Salt and pepper to season


Set the grill to a medium heat.

  1. Half the cooked lobster and remove all the meat. Chop the meat and return to the lobster shell.
  1. Next, begin the sauce. Start by heating the butter in a pan over a medium heat. Add in the sliced shallot and cook until shallots begin to become translucent. Pour in the wine, double cream, and fish stock before bringing the sauce to the boil.
  1. Wait for the sauce to reduce by half, remembering to stir occasionally to avoid the sauce burning. Add in the parsley, Dijon mustard and lemon juice and season with salt and pepper to taste.
  1. Once completed, evenly spread the sauce over the lobster meat and follow by sprinkling parmesan over the meat before grilling.
  1. Grill the lobster until golden brown, roughly 3-4 minutes.
  1. Serve and Enjoy!


Sticky Glazed Salmon (Serves 4)

A firm household favourite, salmon is a must have on the weekly dinner time menu. This sticky glazed salmon recipe is a winner with all and perfect to enjoy with a glass of Chablis.


Salmon served with sticky honey and soy glaze, topped with sesame seeds


  • 4 salmon fillets
  • 65g soy sauce
  • 120g honey
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 slices lemon
  • 1tsp chilli flakes
  • Salt and pepper to season


  1. Combine soy sauce, lemon juice, chilli flakes and honey in a bowl and set aside.
  1. On a medium heat add the oil to a pan. Once hot sear salmon fillets, placing in the pan skin side up. Season the fillets with salt and pepper and continue cooking until golden for around 5 minutes before turning.
  1. Next add in the minced garlic and cook for 1 minute before pouring on the sticky honey mixture and topping with the sliced lemons.
  1. Cook until the sauce begins to reduce slightly, basting the salmon throughout.
  1. Finally serve with your favourite side dish and indulge!