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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 415 kcal
- Protein
- 46 g
- Carbohydrates
- 12 g
- Fat
- 18 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1628 mg
- Saturated Fat
- 9 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 158 mg
- Potassium
- 714 mg
- Calcium
- 122 mg
- Iron
- 6.4 mg
- Magnesium
- 88 mg
- Phosphorus
- 794 mg
- Zinc
- 2.7 mg
- Vitamin A
- 272 mcg
- Vitamin C
- 28 mg
- Vitamin D
- 4.2 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 25.0 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.30 mg
- Niacin
- 3.6 mg
- Folate
- 66 mcg
- Water
- 335 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
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.
Troubleshooting
The cedar plank catches fire during cooking
Cause: The plank was not soaked long enough or the grill heat was too intense
Fix: Keep a spray bottle of water nearby to immediately extinguish flare-ups around the edges of the wood
Prevention: Ensure the plank is submerged in water for at least one full hour before grilling
The Dover sole is dry and tough
Cause: Overcooking due to high heat or extended time on the grill
Fix: Drizzle with additional melted butter or olive oil to restore some moisture
Prevention: Begin checking for doneness at the 10-minute mark; sole is delicate and cooks very quickly
Shellfish do not open
Cause: The mussels or clams were dead before cooking
Fix: Cannot be fixed. Do not pry open and eat closed shellfish; discard them immediately
Prevention: Purchase fresh, live shellfish and store them properly over ice in the refrigerator until ready to cook
Cultural Context
Plank cooking is an indigenous technique developed by Native American tribes of the Pacific Northwest, who traditionally pinned wild-caught salmon to cedar boards around open fire pits. Combining this ancient North American method with European Dover sole and a classic white wine butter sauce creates a beautiful transatlantic culinary fusion.
