Dover Sole a la Meuniere

Recipe courtesy Chef Gary Hoffman, Lake Nona, FL

Show: The Best OfEpisode: The Best of: Sports Star Restaurants

Recipe categories: Fish,
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- Cuisine : American
- Technique : Sauteing
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(9)

Rated 4 stars out of 5

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Total Time:: 20 min
Prep: 15 min
Cook: 5 min

Yield:: 1 serving

Level:: --

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Ingredients

1 fresh Dover sole, cleaned
1 cup flour
1 1/2 ounces olive oil
Salt and pepper (to season flour)

Directions

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:

2 ounces whole butter
1/2-ounce white wine
1/2 lemon, juiced
1 tablespoon chopped parsley
Salt and pepper, to taste

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.

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Read all 9 reviews

By Chef BKeene

Atlanta, GA

on February 20, 2013
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This was good. Handling the fish was the issue... Get the filets flat, hit them with salt & pepper, dust with flour and then let them be for 10 min. In your Non-stick pan, add some canola oil (or peanut or soy and then some butter. The butter will begin to foam, then add your fish. Once the fish is in the pan give it a good shake to keep it moving. This fish is very delicate and you got to be careful on the flip or you'll have scrambled fish. I put some oil on your spatula, slide it under the fish and do the flip. My filets were pretty thin. I did two min on the first side and 90 secs on the next.

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By dhendo

on June 07, 2012
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I use filets. After browning, I let them briefly heat in the oven while making the sauce. Oil needs to be hot. Quick and easy

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By gcabbott

on March 15, 2012
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Poor recipe...
I followed it to the letter with two whole dover soles and they were not close to being cooked through...
I assure you I know how to cook, by the way.

Good luck...

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