CIA Professional Recipes

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CIA Recipes

Dover Sole Meuniére – Print This Recipe

Dover Sole Meuniére

Yield: 1 portion

  • Dover sole, skinned and trimmed 1 ea.
  • Lemon juice, as needed
  • Kosher salt 1/4 tsp / 1.25 mL
  • Ground black pepper pinch
  • All-purpose flour, for dredging, as needed
  • Clarified butter 1 oz / 28 g
  • Lemon juice 1 Tbsp / 15 mL
  • Chopped parsley 1 Tbsp / 15 mL
  • Butter, whole 1/2 oz / 14 g

 

 

 

 

  1. Remove the skin from the Dover sole by pulling it off from the tail end. Cut off the fins, and if desired, the head. Season with lemon juice, salt, and pepper; dredge in flour.
  2. Sauté the fish in a large sauté pan in the clarified butter over medium heat until lightly browned and cooked through, 4 to 5 minutes per side.
  3. Transfer to a serving platter and season with the lemon juice and parsley.
  4. Wipe out the pan and add the butter. Heat the butter until lightly browned, 2 to 3 minutes, and pour over the fish.

Note: Dover Sole is classically served whole and filleted tableside. Steamed potatoes are an excellent accompaniment.