Dover Sole With Pasta Recipes

DOVER SOLE MEUNIERE

Dover Sole Meuniere image

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

Ingredients

1 to 2 cups quick-mixing flour, such as Wondra
Kosher salt and freshly ground black pepper
One 1- to 2-pound Dover sole, peeled and skirts trimmed
2 tablespoons clarified butter or canola oil
3 ounces high-fat French butter
3 lemons, juiced
2 tablespoons capers
2 tablespoons fresh parsley leaves, finely minced

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.

ROSY CREAMED SOLE TOSSED WITH PASTA

Rosy Creamed Sole Tossed with Pasta image

Provided by Food Network

Categories main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 8

Ingredients

3/4 pound fusilli lunghi or Margherita pasta
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 cups milk
2 tablespoons tomato paste or sun dried tomato paste
1 1/2 pounds lemon sole, cut into thin strips (1/2-inch wide and 2 inches long)
1/2 cup packed fresh mint leaves, minced
Salt and pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente or according to package directions. In a sauce pot heat butter over medium heat. Add flour and cook until bubbling, about 20 seconds. Add milk a little bit at a time and whisk until smooth. Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the fish strips and cook, uncovered, until fish is just cooked through, about 2 minutes. Add mint, and season to taste with salt and pepper. Drain pasta, divide it among 4 shallow bowls and ladle fish sauce over each portion.

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