Best Dover Sole Medusa Recipes

Dover Sole Meuniere image

Provided by Geoffrey Zakarian

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 to 2 cups quick-mixing flour, such as Wondra
Kosher salt and freshly ground black pepper
One 1- to 2-pound Dover sole, peeled and skirts trimmed
2 tablespoons clarified butter or canola oil
3 ounces high-fat French butter
3 lemons, juiced
2 tablespoons capers
2 tablespoons fresh parsley leaves, finely minced

Steps:

Preheat the oven to 400 degrees F.
Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
Rest the fish, then serve whole with the sauce poured over the top.

Dover Sole Medusa image

Provided by Molly53

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 lbs sole (4 1-pound fish) or 4 lbs flounder, cleaned and scaled (4 1-pound fish)
4 cups fish stock or 4 cups clam juice
4 fresh fennel, sprigs
olive oil, for frying (about 1/2 cup)
1/4 cup capers, drained
salt and pepper, to taste (freshly ground is best)
6 shallots, peeled and minced
1 1/2 cups dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc are all good choices)
1/2 cup heavy cream or 1/2 cup whipping cream
1 1/2 cups unsalted butter, cut into 1-inch pieces
salt and pepper, to taste

Steps:

For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
Reduce heat; add cream and cook until reduced to a very small amount.
Whisk in butter, one piece at a time until completely blended.
Strain sauce and keep warm over warm water.
Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
Add head, skin and ribs to fish stock.
Cut each fileted side into 8 lengthwise strips.
Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
Gently lower the fish by the tail into the liquid.
As the fish cooks, the strips should curl slightly; cook for about two minutes.
Gently remove fish from pan and drain on absorbent paper; keep warm.
Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
Remove from pan and drain on absorbent paper.
Season the fish to taste with salt and pepper.
Arrange each fish attractively on warmed serving plates.
Sprinkle with capers and garnish with fried fennel.
Pour warm beurre blanc around the outside of the fish.