Dover Sole a la meunière

Name: Dover Sole a la meunière
Total time: 1800 s
Yield: Serves 2 servings
Cuisine: British
Ingredients: 2 x 400 g Dover soles, trimmed and skinned; Salt and freshly ground white pepper; 25 g plain flour; 4 tbsp vegetable oil; 50 g unsalted butter; 1/2 lemon juice; 1/2 cup chopped parsley; 1 lemon, cut into 4 wedges, to serve

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

30 minutes

Serves 2 servings

2x 400 g Dover soles, trimmed and skinned
Salt and freshly ground white pepper
25 gplain flour
4 tbspvegetable oil
50 gunsalted butter
1/2lemon juice
1/2 cupchopped parsley
1lemon, cut into 4 wedges, to serve

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Steps

30 minutes

1

Season the Dover soles with salt and while pepper. Dip on both sides into flour and the pat off the excess.
2

Heat the oil in a large non-stick frying pan. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4 - 5 minutes, without moving, until richly golden.
3

Carefully turn the fish over and cook for a further 4 - 5 minutes until golden brown and cooked through.
4

Lift on a serving plate and keep warm. Repeat with second fish.
5

Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat. When the butter starts to smell nutty and turn light brown, add the parsley and the lemon juice and some seasoning.
6

Pour some of this beurre noisette over each fish and serve with lemon wedges.
7

Enjoy.

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Santy Coy @chefsantycoy

on March 13, 2022 13:52

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!