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Dover Sole Meunière
The prince of flatfish, floured and fried in foaming butter with lemon and parsley — a dish of three ingredients and absolute precision.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- Serves 2
- Difficulty
- Moderate
- Era
- Edwardian grill room
Ingredients
- 2 whole Dover sole (about 350g each), skinned
- 3 tbsp seasoned flour
- 75g butter
- 1 tbsp oil
- Juice of 1 lemon; 2 tbsp chopped parsley
- New potatoes and green beans, to serve
Method
- Pat the sole dry and dust lightly with seasoned flour, shaking off all excess.
- Heat half the butter with the oil until foaming. Fry the sole 3–4 minutes per side until golden — turn once, carefully.
- Remove the fish to warm plates. Wipe the pan.
- Add the remaining butter and cook to a deep hazelnut brown; add the lemon juice — it will foam dramatically.
- Pour the beurre noisette over the fish, scatter with parsley, and serve at once.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.