Provencal Sauce For Dover Sole Recipes

DOVER SOLE A LA MEUNIERE

Steps:

• Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.
• Sauce: Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

PROVENCAL SAUCE FOR DOVER SOLE

Steps:

• For fish: Preheat oven to 375°F and heat large oval sauté pan over medium high heat. Season the fish with salt and pepper; lightly dust flesch side with flour; coat pan with oil and add fish, flour side down. Cook until golden brown. Turn over and finish in oven for 8-10 minutes. Meanwhile make the sauce.
• For sauce: Heat sauté pan over medium heat and add oil, shallots and garlic and cook until golden (toasted).
• Add wine, tomato paste, and tomatoes or fruit depending, and cook down until tomatoes or fruit begin to break down.
• Add vegetable broth and season with salt and pepper. Finish with fresh herbs.

EASY SOLE MEUNIERE

Steps:

• Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
• Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

QUICK EASY PROVENCAL SAUCE

Steps:

• finely chop the garlic, and slice the onions. Add to a pan and sweat.
• Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
• For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

PAN-FRIED DOVER SOLE WITH WARM TOMATO COMPOTE

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.