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Sautéed Dover Sole Meuniere (Sole de Douvres à la Meuniere)

Author
JWU College of Culinary Arts

Yield
12 servings

Serving Size
½ fish, 8 ounces (225 grams)

Recipe ID
C00371

Ingredients
US standard
Dover sole, 15 to 20 ounces each
6 each
Butter, clarified
8 ounces
Butter, raw
8 ounces
Oil
3 ounces
Flour, all-purpose
As needed
Lemon juice, fresh
3 ounces
Parsley, fresh, stemmed, chopped, excess moisture removed
3 ounces
Lemons, sliced
3 each
Salt
To taste
White pepper, ground
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale the Dover sole (white face only) with a chef ’s knife from tail to head. 8 ouncesPeel the black skin from the sole, starting from the tail.
  3. Cut the side fins with scissors, remove the egg sac, and clean the fish under running water.
  4. In a large sauté pan, heat 3 ounces (85 grams) butter and oil. Season the fish with salt and pepper, dredge in flour, and shake off any excess.
  5. Sauté the sole first on the white skin until golden brown, then the skinless side. Remove to roasting rake and finish in the oven for 7 - 10 minutes. Hold at 135°F (57°C) or above. If the flour is not burned, reserve the pan to make the sauce.
  6. Just before service, heat the raw butter until it foams and browns lightly; add the lemon juice and parsley.
  7. To serve tableside, place the sole on a preheated oval platter, and add the lemon garnishes. The waiter will debone each sole tableside for two guests.
  8. For plated sole, debone the fish as demonstrated. Serve 2 filets per portion garnished with sauce, lemon and additional parsley.