Dover Sole A La Meuniere Recipes

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Steps:

• Place the fish, gray side up, on work surface. Using a paring knife, make an incision
• Place flour onto a large shallow dish and season with salt and pepper. Press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour. Heat the clarified butter in large saute pan over medium heat.
• Set the fish, gray side down, in the pan and saute until golden brown, about 3 to 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and saute until golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
• Drop the butter pieces into the hot pan, around the fish, let it melt and spoon it over the fish as it finishes cooking. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. Sprinkle parsley over fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
• Fillet fish and serve immediately topped with sauce.

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.

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.

Steps:

• Dredge Season both sides of fish with salt and pepper while heating the clarified butter in a copper oval sauté pan (or a large sauté pan) over medium heat. Pour flour onto a large shallow dish and press both sides of the fish into the flour, making sure it is fully coated. Shake off any excess flour.
• Sauté Set the fish skin side up in the pan and sauté until golden brown underneath, about 4 minutes. Use a fish spatula (or two large, wide spatulas) to carefully flip the fish and sauté until the skin side is golden brown and cooked throughout (the flesh should flake with a fork and the thickest part of the fish should be opaque), about 3 minutes more.
• Make sauce Drop the butter pieces into the hot pan, around the fish, and let it melt. Sprinkle parsley over fish. When butter is frothy, squeeze the lemon over it (so the juice runs into the butter) and immediately spoon this over the fish. (Alternatively, transfer fish to a platter and sprinkle with parsley before adding butter and lemon juice to the pan, swirling to combine.)
• Serve Fillet fish and parcel portions onto plates, then spoon some more of the sauce on top, and serve.
• This recipe calls for removing the skin from one side only. Begin by snipping off the fins (see page 120). Next, make a small incision in the skin just above the tail. Hold the skin at the incision and then carefully peel back a small portion to make a flap. Holding the flap firmly in one hand and the tail firmly in the other, quickly pull the skin back toward the head to remove skin in one piece.
• True Dover sole, which comes only from the waters of the Atlantic off the Dover coast of England, is difficult to find in the United States and fairly expensive. Gray sole and petrale sole (both of which are actually types of flounder), are perfectly fine. If you'd rather not trim the fish yourself, ask your fishmonger to do this.
• Because clarified butter (page 88) has a higher smoke point than regular butter, it is the cooking fat of choice for sautéing delicate fish such as sole.
• Wondra is a low-protein flour that has been processed so it dissolves instantly. (It is often called "instant flour" for this reason.) Since it is less likely to clump than all-purpose flours, it has long been a favorite among chefs for the ultralight coating it gives sautéed fish.

Steps:

• Check the fish for small bones and pull any out with tweezers. In a large shallow bowl, season the flour with a little salt and black pepper. Toss the fish in the flour, coating well, and shake off any excess.
• Heat the oil in a large frying pan. Add the fish and cook, skin-side down, for 2 mins. Use a fish slice or large spatula to turn, then cook the other side for 1-2 mins until golden.
• Remove the fish to a warmed plate, then season. Wipe out the pan with kitchen paper. Return the pan to the heat, then add the butter. Heat until it melts and begins to turn a light brown, then mix in the lemon juice and capers, if using. Swirl in the pan for a few secs, return fish to the pan and spoon over any juices. Serve immediately.