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Recipe courtesy of Gary Hoffman

Dover Sole a la Meuniere

  • Yield: 1 serving
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 1 servings
    Calories
    1405
    Total Fat
    94
    Saturated Fat
    36
    Carbohydrates
    101
    Dietary Fiber
    5
    Sugar
    1
    Protein
    39
    Cholesterol
    212
    Sodium
    1102
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
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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)

Sauce:

2 ounces whole butter

1/2-ounce white wine

1/2 lemon, juiced

1 tablespoon chopped parsley

Salt and pepper, to taste

Directions

  1. 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:

  1. 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.
Show: Food Network Specials
Episode: The Best of: Sports Star Restaurants

Categories:

Fish Main Dish Sauteing Recipes High Fiber

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9 Reviews
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Chef BKeene

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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