Best Lemon Dover Sole Recipes

Souffle of Dover Sole with Crab, Ginger and Lemon Grass image

Provided by Food Network

Categories dessert

Yield 4 servings

Number Of Ingredients 19

4 (6-ounce) pieces of sole fillet
Salt and pepper to taste
2 tablespoons melted butter
2 cups vegetable stock
1-inch piece ginger, roughly chopped
2-inch piece of lemon grass, roughly chopped
1 tablespoon heavy cream
1 tablespoon unsalted butter
Salt and pepper to taste
1 (6-ounce) piece of sole fillet
1 egg yolk
1 whole egg
1/4 cup heavy cream
Salt and pepper to taste
4 egg whites
2 ounces crab meat
8 drops lemon juice
12 grapefruit segments
4 sprigs of chervil

Steps:

Make the sole: Lightly score the skin side of the sole fillet to keep the sole from the shrinking. Season sole with salt and pepper and brush with the melted butter. Turn sole on its side, and form a circle, skin side in, with the fillets. Secure with a toothpick. Place on a lightly greased non-stick baking tray. Refrigerate until needed.
Make the sauce: Combine the vegetable stock, ginger and lemon-grass. Reduce by half. Add heavy cream and butter. Season with salt and pepper. Strain sauce. Keep warm in a small saucepan.
Make the souffle: Combine sole fillet, egg yolk, whole egg, cream, salt and pepper. Puree until smooth. Whip egg whites until stiff peaks form. Fold egg whites into puree. Layer crab meat and souffle mixture into sole circles, starting with the crab. Use half an ounce of crabmeat total per sole fillet. Squeeze lemon juice over crab during layering. Place souffles in a preheated 375 degree oven for 7 minutes. Souffle should be golden brown. Assemble the dish: Using a spatula, carefully remove the souffle to a serving plate. Spoon sauce around edge of plate. Garnish each plate with three grapefruit segments and sprigs of chervil.

Lemon Dover Sole image

Yield makes 6 servings

Number Of Ingredients 4

3 pounds flat fish, such as flounder, halibut, or sand dab
1/2 teaspoon kosher salt
2 tablespoons olive oil, or as needed
Ingredients for Lemon Butter Sauce (page 166, see Note)

Steps:

Lightly sprinkle both sides of the fillets with salt. In a large skillet, heat the oil over medium heat. Add as many fillets to the skillet as will fit without crowding. Cook until lightly browned on the bottom, 3 to 4 minutes. Turn and cook until done, 3 to 4 minutes.
Remove to a platter, keeping the fish warm, and continue with the remaining fillets, adding more oil to the pan if needed.
Prepare the lemon butter sauce.
Divide the fillets among 6 plates, pour the lemon sauce over the fish, and serve.