DOVER SOLE MEUNIERE
Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
SOLE MEUNIèRE
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
PAN-FRIED DOVER SOLE
Steps:
- Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- Heat oil in a large, non-stick skillet over medium-high heat.
- Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
- Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 12.7 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 354.6 mg, Sugar 0.3 g
DOVER SOLE MEDUSA
A classic fish dish with a touch of whimsy from the flavor center of the universe, Louisiana. Courtesy of Chef Kevin Graham of New Orleans' Windsor Court Hotel, as featured in The Louisiana New Garde television series. .
Provided by Molly53
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1239.4, Fat 91.3, SaturatedFat 53.1, Cholesterol 430.8, Sodium 2114.9, Carbohydrate 25.7, Fiber 7.5, Sugar 1, Protein 67
DOVER SOLE A LA MEUNIERE
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.
SEAFOOD STUFFED DOVER SOLE
Steps:
- Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
- Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.
PAN-FRIED DOVER SOLE WITH WARM TOMATO COMPOTE
Simply cooked, so you can really appreciate the flavour of this Rolls-Royce of fish
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Make the compote. Heat the oil in a large, non-stick frying pan, then sizzle the shallots for 2 mins until starting to soften. Season with salt, pepper and the sugar. Add the tomatoes, then cook for 2-3 mins over a high heat until they start to release their juice. Drizzle over the vinegar, bubble for a few mins, turn off the heat, then scatter over the coriander. Transfer to a plate.
- Now start the fish. With a large chef's knife, cut off the head just past the gill (you can use this for stock). Using a pair of kitchen scissors, trim away the frills from either side of the fish. Squeeze out any roe from the cavity then pick out and wash away any blood. Pat dry with kitchen paper. You will now have a trimmed slipper-shaped fish ready to be pan-fried.
- In a large, shallow dish mix the flour with cayenne pepper and season with salt. Dip each fish in the seasoned flour to completely coat, then pat off the excess. Set the fish aside.
- Heat the oil in a large, non-stick frying pan until hot. Place the floured fish in the pan, skinned side down. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins until golden brown.
- Using a fish slice, carefully turn the fish over, then continue to cook on the underside for 2-3 mins until it has shrunk and is starting to come away from the bone. Add the pieces of butter to the outside of the pan and let them sizzle into the oil.
- Fry the fish for another 2-3 mins, constantly spooning the buttery oil over it to finish the cooking and keep it moist.
- Squeeze the lemon half through your fingers over the fish and cook for about 30 secs longer. Remove from the heat, then rest the fish in the pan for 2 mins.
- To remove the bones, sit the fish on a board, skinned side up. Run a fine fish slice or filleting knife down the natural line in the centre of the fish. Push the fillets away from bone, but leave them attached to the outside of the fish. Working from the head end of the fish, slowly pull the main skeleton out, easing the fillets aside as the bone comes loose. Carefully push the fillets back to reform so it resembles the whole fish again.
- Serve on a large plate with the tomatoes and some buttered new potatoes.
Nutrition Facts : Calories 1053 calories, Fat 71 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 1.08 milligram of sodium
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CHEF THOMAS KELLER’S DOVER SOLE RECIPE - 2023
From masterclass.com
Estimated Reading Time 1 min
- 1. Set a sauté pan over medium-high heat. Pour in enough clarified butter to coat the bottom of the pan by approximately 1/8 inch.
- 2. Pat the sole dry with a clean kitchen towel. Season both sides of the fish with salt. Dredge the fish in a large bowl or platter of flour, lift it out of the flour, and use your fingers to gently tap the fish to remove any excess flour.
- 3. When the butter begins to smoke, place the fish in the pan thinner side (i.e., white side) up, and reduce the heat to medium-low. After 2 minutes, use a spoon to baste the fish with the hot butter to expedite cooking, approximately 1 minute. Turn the fish over and baste occasionally for 2 minutes before it becomes too crispy.
- 4. Check the doneness of the fish by testing the resistance with a paring knife: It’s cooked if the blade easily penetrates the fish; the fish is still raw if the knife bounces back. Once the top side of the fish is cooked, turn the fish over and baste until the other side of the fish is cooked. Transfer the fish to a cooling rack set over a sheet pan to drain.
BAKED SOLE FILLET RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.8/5 (88)Calories 350 per servingCategory Entree
- In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
- In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
- Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
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