DOVER SOLE MEUNIERE
Dover sole is one of my favorite dishes. It reminds me most of New York City and the iconic restaurants that have served this dish, especially during festive times around the holidays. I enjoy the presentation of the fish, which is generally done at the table; the energy and nostalgia of this process speaks to me of the holidays in Manhattan.
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
- In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
- Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
- Rest the fish, then serve whole with the sauce poured over the top.
SOLE MEUNIèRE
The dish that made Julia Child fall in love with French cuisine, sole meunière highlights the simple flavors of fresh fish, butter, lemon and parsley. Fish is the center of the dish, so using a quality fillet is important: A true English Dover sole is preferred. Clarified butter, which takes a few extra minutes to prepare, can take on heat without browning, making it ideal for pan-frying fish. A classic sole meunière is made with a bone-in fillet, but boneless sole is faster and easier. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 200 degrees and place a large oven-safe plate or baking sheet inside.
- Place flour on a large, shallow plate. Season both sides of fish fillets with salt and pepper to taste. Dredge fish in flour, shaking off excess.
- In a 12-inch nonstick or enamel-lined skillet over medium-high heat, heat 2 tablespoons clarified butter until bubbling. Place half of the fish fillets in the pan and cook until just done, 2 to 3 minutes per side, then transfer to the plate or baking sheet in the oven to keep warm. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets. Wipe out the skillet.
- Arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden, 1 to 2 minutes, then pour evenly over fillets. Serve immediately, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 335 milligrams, Sugar 0 grams, TransFat 0 grams
PAN-FRIED DOVER SOLE
Steps:
- Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
- Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
- Heat oil in a large, non-stick skillet over medium-high heat.
- Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
- Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.
Nutrition Facts : Calories 303 calories, Carbohydrate 18.6 g, Cholesterol 153.2 mg, Fat 12.7 g, Fiber 0.7 g, Protein 27 g, SaturatedFat 2.5 g, Sodium 354.6 mg, Sugar 0.3 g
DOVER SOLE FILLETS WITH CASHEW CHUTNEY
This is an adopted recipe. I'd made it several times before actually adopting it, and have made changes to it to my tastes...
Provided by love4culinary
Categories Asian
Time 3h30m
Yield 8 fillets
Number Of Ingredients 16
Steps:
- For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
- Rinse fillets and pat dry-- make sure they are not slippery at all.
- Preheat oven to 375°F.
- Put olive oil in the bottom of a baking dish, tilt to coat bottom.
- Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
- Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
- Place fillet rolls seam side down in the oiled dish.
- Bake in preheated oven.
- Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
- Serves 4- 8, depending on the size of your fillets- we serve 2 per person.
Nutrition Facts : Calories 380, Fat 21.2, SaturatedFat 3.4, Cholesterol 78.2, Sodium 702.1, Carbohydrate 13.7, Fiber 2.5, Sugar 2.2, Protein 36
SEAFOOD STUFFED DOVER SOLE
Steps:
- Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
- Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.
ROASTED SOLE FILLETS
Make and share this Roasted Sole Fillets recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Arrange fish on foil lined greased rimmed baking sheet.
- Stir together coriander black bean and garlic sauce and garlic.
- Spoon over fish.
- Roast in 450f degree oven until fish flakes easily when tested, 12 to 15 minutes.
- Serve sprinkled with green onions.
Nutrition Facts : Calories 159.7, Fat 2, SaturatedFat 0.5, Cholesterol 81.7, Sodium 139.6, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 32.3
STUFFED DOVER SOLE
I have a freezer full of Seafood, that my DH had gotten one day, It contained, Cooked Shrimp, raw shrimp, Lobster Tails, Two King Crab legs,(the crab legs were Cut up) Scallops, and last item,, Dover Sole. What was I going to do with Dover Sole? I did not have a clue. So, I turned to RecipeZaar, and didn't find what I wanted so,... I went to Food Network, and there it was, but I did my own thing and it is soooo delisious....... I have to share it. Enjoy,
Provided by Denises
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
- Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
- Place Dover Soles in small Baking Dish (ungreased).
- In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
- Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
- Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
- Preheated oven of 325.
- Cook for 20-25 mins.
- In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
- Goes perfect with Salad, Vegetable, or Rice.
Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9
PAN-FRIED DOVER SOLE WITH WARM TOMATO COMPOTE
Simply cooked, so you can really appreciate the flavour of this Rolls-Royce of fish
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 13
Steps:
- Make the compote. Heat the oil in a large, non-stick frying pan, then sizzle the shallots for 2 mins until starting to soften. Season with salt, pepper and the sugar. Add the tomatoes, then cook for 2-3 mins over a high heat until they start to release their juice. Drizzle over the vinegar, bubble for a few mins, turn off the heat, then scatter over the coriander. Transfer to a plate.
- Now start the fish. With a large chef's knife, cut off the head just past the gill (you can use this for stock). Using a pair of kitchen scissors, trim away the frills from either side of the fish. Squeeze out any roe from the cavity then pick out and wash away any blood. Pat dry with kitchen paper. You will now have a trimmed slipper-shaped fish ready to be pan-fried.
- In a large, shallow dish mix the flour with cayenne pepper and season with salt. Dip each fish in the seasoned flour to completely coat, then pat off the excess. Set the fish aside.
- Heat the oil in a large, non-stick frying pan until hot. Place the floured fish in the pan, skinned side down. Shake the pan a little, then cook the fish, undisturbed, for about 4 mins until golden brown.
- Using a fish slice, carefully turn the fish over, then continue to cook on the underside for 2-3 mins until it has shrunk and is starting to come away from the bone. Add the pieces of butter to the outside of the pan and let them sizzle into the oil.
- Fry the fish for another 2-3 mins, constantly spooning the buttery oil over it to finish the cooking and keep it moist.
- Squeeze the lemon half through your fingers over the fish and cook for about 30 secs longer. Remove from the heat, then rest the fish in the pan for 2 mins.
- To remove the bones, sit the fish on a board, skinned side up. Run a fine fish slice or filleting knife down the natural line in the centre of the fish. Push the fillets away from bone, but leave them attached to the outside of the fish. Working from the head end of the fish, slowly pull the main skeleton out, easing the fillets aside as the bone comes loose. Carefully push the fillets back to reform so it resembles the whole fish again.
- Serve on a large plate with the tomatoes and some buttered new potatoes.
Nutrition Facts : Calories 1053 calories, Fat 71 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 1.08 milligram of sodium
SOLE FILLETS IN CREAM SAUCE
Make and share this Sole Fillets in Cream Sauce recipe from Food.com.
Provided by daisygrl64
Categories Very Low Carbs
Time 17m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- butter a frying pan, place filets in frying pan and season with salt and pepper.
- add wine, lime juice and peppers. cover with sheet of waxed paper, bring to boil over med heat.
- as soon as liquid starts to boil, remove pan from heat, and let stand 2 minutes.
- remove fish and vegetables from pan and keep hot.
- return pan to stove over high heat, incorporate curry powder into liquid and cook 3 minutes.
- stir in heavy cream and contnue cooking 3 minutes over high heat.
- pour sauce over filets and serve.
Nutrition Facts : Calories 231.4, Fat 7.7, SaturatedFat 3.9, Cholesterol 98.6, Sodium 140.4, Carbohydrate 5.9, Fiber 1.6, Sugar 2.4, Protein 31.7
SEDONA SOLE
Make and share this Sedona Sole recipe from Food.com.
Provided by Katie Neely
Categories < 30 Mins
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200 degrees.
- Combine flour, salt& pepper in a pie plate.
- Dip fillets into flour mixture; set aside.
- Heat olive oil in a 12" skillet over high heat.
- Cook 2 fillets for 2 min.
- on each side, until golden brown.
- Transfer to serving plate and keep warm in oven.
- Repeat with remaining fillets; discard oil.
- Reduce heat to medium.
- Melt butter; add shallots and cook until tender.
- Add lemon juice, broth, tomatoes, capers, and olives.
- Increase heat to high and bring to a boil.
- Cook until thickened, 2-3 min.
- Top fish with sauce-- sprinkle with parsley.
Nutrition Facts : Calories 560.8, Fat 37.5, SaturatedFat 13.1, Cholesterol 145, Sodium 664.3, Carbohydrate 12.5, Fiber 1.2, Sugar 1.4, Protein 43.3
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CHEF THOMAS KELLER’S DOVER SOLE RECIPE - 2023
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Estimated Reading Time 1 min
- 1. Set a sauté pan over medium-high heat. Pour in enough clarified butter to coat the bottom of the pan by approximately 1/8 inch.
- 2. Pat the sole dry with a clean kitchen towel. Season both sides of the fish with salt. Dredge the fish in a large bowl or platter of flour, lift it out of the flour, and use your fingers to gently tap the fish to remove any excess flour.
- 3. When the butter begins to smoke, place the fish in the pan thinner side (i.e., white side) up, and reduce the heat to medium-low. After 2 minutes, use a spoon to baste the fish with the hot butter to expedite cooking, approximately 1 minute. Turn the fish over and baste occasionally for 2 minutes before it becomes too crispy.
- 4. Check the doneness of the fish by testing the resistance with a paring knife: It’s cooked if the blade easily penetrates the fish; the fish is still raw if the knife bounces back. Once the top side of the fish is cooked, turn the fish over and baste until the other side of the fish is cooked. Transfer the fish to a cooling rack set over a sheet pan to drain.
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