Dover Sole Medusa Recipes

DOVER SOLE MEUNIERE

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

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.

DOVER SOLE MEDUSA

Steps:

• For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
• Reduce heat; add cream and cook until reduced to a very small amount.
• Whisk in butter, one piece at a time until completely blended.
• Strain sauce and keep warm over warm water.
• Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
• Add head, skin and ribs to fish stock.
• Cut each fileted side into 8 lengthwise strips.
• Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
• Gently lower the fish by the tail into the liquid.
• As the fish cooks, the strips should curl slightly; cook for about two minutes.
• Gently remove fish from pan and drain on absorbent paper; keep warm.
• Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
• Remove from pan and drain on absorbent paper.
• Season the fish to taste with salt and pepper.
• Arrange each fish attractively on warmed serving plates.
• Sprinkle with capers and garnish with fried fennel.
• Pour warm beurre blanc around the outside of the fish.

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.