Best Dover Sole Meuniere Recipes

DOVER SOLE A LA MEUNIERE image

Provided by Food Network

Time 17m

Yield 1 serving

Number Of Ingredients 9

1 fresh Dover sole, cleaned
1 cup flour
1 1/2 ounces olive oil
Salt and pepper (to season flour)
2 ounces whole butter
1/2-ounce white wine
1/2 lemon, juiced
1 tablespoon chopped parsley
Salt and pepper, to taste

Steps:

Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.
Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

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 MEUNIERE image

Categories Fish

Number Of Ingredients 6

8 fillets Dover sole
1/2 cup flour, for dredging (125 ml)
Coarse salt and freshly cracked pepper, to taste
6 tbsp butter (90 ml)
1/4 cup lemon juice (60 ml)
2 tbsp chopped parsley (30 ml)

Steps:

Add flour to a plate or baking dish. Season the flour with salt and pepper. Season fish and dredge in the seasoned flour mixture. Heat a large skillet over high heat. Add 2 tbsp butter to hot skillet. Sauté fish filets in 2 batches. Cook until golden on each side and just cooked through, about 4 minutes total cooking time. Transfer fish to plate and keep warm. Place the skillet back over medium heat. Add remaining butter and cook until golden in colour. Add the lemon juice. Bring to a boil and add the parsley. Season the sauce to taste. Pour the warm sauce over the fish. Serve immediately.