Dover sole a la meuniere


by: Caroline B

Sole Meunière is a classic French dish consisting of sole, whole or fillet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce and lemon. Sole has a light but moist texture when cooked and has a mild flavor. Since sole is a flatfish, a single fish will yield four fillets rather than the two fillets that a roundfish will produce. When preparing Sole Meunière, a true Dover Sole is preferred. In classic service, the whole sole is sautéed tableside and boned by the server.


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serves: 2

3 tablespoons all-purpose flour

2 (14 oz-1 lb/400-450 g) Dover sole (trimmed and skinned)

2 tablespoons canola oil

1/4 cup (50 g) unsalted butter

2 teaspoons lemon juice

1 tablespoon chopped flat-leaf parsley

Salt and freshly ground white pepper

1 lemon (cut into 6 wedges, for serving)

Nutrition Facts
Dover sole a la meuniere

Servings Per Recipe: 2

Amount per Serving

Calories: 369

  • Total Fat: 23.2 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 102.7 mg
  • Sodium: 590.2 mg
  • Total Carbs: 14.7 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 2.1 g
  • Protein: 26.2 g

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1.  Using a pair of kitchen scissors, cut away the frills from either side of the fish, close to the edge of the flesh. Snip off all the other little fins.

2.  Make a shallow cut through the skin across the tail end of the fish with a sharp knife. Push the tip of the knife under the skin to release a small flap that you can get hold of.

3.  Dip the fingers of your left hand in some salt and grab hold of the tail. With your other hand, take hold of the skin using a dish towel and, in one swift, sharp movement, pull the skin away along the entire length of the fish. Repeat on the other side.

4.  Dip the skinned fish into some flour that has been seasoned with salt and pepper, making sure that it becomes well coated on both sides.

5.  Lift up the fish and pat it on either side to remove the excess flour.

6.  For each fish, heat 1 tablespoon of canola oil in a large, well-seasoned or nonstick frying pan. Add the fish, lower the heat slightly, and add 1/2 tablespoon (7 g) unsalted butter in pieces.

7.  Fry for 4 to 5 minutes over a moderate heat until richly golden on the underside. Carefully turn the fish over and cook for 4 to 5 minutes longer.

8.  Lift the fish onto a board. Working down first one side of the fish and then the other, trap the lateral bones, which run all around the outside edge of the fish and into the fillets, with a thin-bladed, flexible knife, and drag them away.

9.  Now run the knife down the center of the fish and gently ease the fillets away from the bones, but leave them attached along the outside edge of the fish.

10.  Take hold of the bones at the head end and carefully "unzip" the fish. The bones will come away cleanly and the fillets will fall back into place.

11.  Transfer the fish to a warmed serving plate and slightly part the fillets at what was the head end so that you can just see the underlying fillets. Spoon some beurre noisette over the fish and serve.

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