With a large chef’s knife, cut off the head just past the gill (you can use this for … Personally I prefer whole fish over fillets. Ingredients. Try out this classic lemon sole meuniere recipe: here is a delicious pan fried French dover sole in a quick and easy lemon and butter sauce! butter, softened 1 ⁄ 2 cup chopped garlic chives or greens of spring garlic ; 4 (1⁄3"-thick) skinless, boneless dover sole filets (about 1 lb.) Coat the fish on both sides with the flour and then shake off any excess flour. Because the soles are quite large here, I mostly buy one big bugger for the hubs and me and then I cut it in half right before pan frying it. Take the butter sauce off the heat. What a yummy recipe! There is this type of small sole that is called sliptong (sometimes wrongfully written ‘slibtong’) and is a bit cheaper than the dover sole. skinless fillets grey or Dover sole, or any flaky white fish like turbot or tilapia. Transfer the sole and lemon to … Quickly fry filets, … For this lemon sole recipe I chose to prepare it the classic way: sole meuniere. This fish is very popular and very easy to find because lots of fish mongers sell this sole. Then remove the soles from the hot pan. If you've got that right: Cut off the head – do this on a slant so that you can also trim away the flimsy chest section too. Add the lemon juice and half of the chopped parsley. I can’t easily find common dover sole (or lemon sole) here in Spain. Place about 1 cup of flour in the middle of a large dinner plate. Discard the browned butter that is still in the hot pan. I know that in Belgium the average price for a good quality sole is around 30 euros per kilo. Fry the soles on one side for 3 to 4 minutes until golden brown. You are made of stars. Ingredients. xoxoxo, world foodie & wild traveler Cover with tinfoil. Now run your blade edge down the head-tail line. I make this pan fried sole in butter sauce very often when I am back in Belgium. Add the remaining butter and the capers to the skillet. Then you should also check out my fresh haddock fillets with capers! Step 4 Pat dry with kitchen paper. Remove from heat and tilt the skillet to swirl the butter until it melts. Then add the remaining butter to the pan and place it over medium-low heat until melted. Pan-Fried Sole Almondine. Now add 50g/2ozs butter in small cubes to the outside of the pan. fat, calories, and eliminate sodium by replacing butter with olive oil, but sacrifice a little taste. I make this pan fried sole in butter sauce very often when I am back in Belgium. It's a Wright Brothers top pick! Timing is 'of the essence'. French cuisine at its best. Dover sole is a versatile fish that can be cooked whole or as fillets, either grilled, fried or poached. When it’s hot, add the fish dark side down and push around a bit. Your pan should be just quite hot, not very hot. Heat a decent slug of oil in a large frying pan. We fell in love with it the moment we saw this on G+. Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side. Same prepping and execution. This one totally fells under this category:) To make the butter, sauté the fish trimmings in a wide-based Just perfect! It is like with meat: bones give extra flavor to the food while cooking it. Decide for yourself how many fillets you want, coat them in flour and then bake the fillets golden in butter. (These are the timings for a 350g fish.). Ingredients. Serve hot. Lemon Sole. If your cooking pan is littered with a lot of panko crumbs, wipe it out with a paper towel in between cooking … 1 ⁄ 2 cup flour. Sole fish is commonly pan-fried, baked or roasted and used in popular Dover sole recipes like sole meunière. For the butter sauce, cut off the ends of the lemon, then slice away the skin, removing all the bitter … Beat the egg with the water in a large flat-bottomed bowl. Method. Heat a large frying pan and add the oil. Heat up one tablespoon more oil in between each batch. Are you familiar with this sole meuniere recipe? Heat half the butter in a large frying pan. But when I am back in Belgium I like the smaller ones. That white sole meat is so soft, delicate and flavorful, so tacky and moist! Then cook undisturbed for 4 minutes. 4 whole dover sole 4 oz (100g) butter milk 2 oz (50g) flour salt and pepper juice of 1 lemon 2 tablespoons fresh chopped parsley. I want to share that love and my most favorite home recipes with all of you. Wash and dry the fish. Have a fantastic weekend ahead! This site uses Akismet to reduce spam. Wipe it clean with kitchen paper. Dover Sole is one of the most prized fish from British waters. Pour the flour in a deep plate and season it with some pepper and salt. To be able to use The Fish Society in full range, we recommend activating Javascript in your browser. When you’ve eaten the first layer, pick up the tail of the skeleton and lift it off gently. Directions: 1. To eat the fish, remove the skin by getting the flat of your knife under it and lifting away. Season the flour with salt and pepper. Season with a dash of pepper and salt. Perfect pan-fried Dover sole Serves 2-4, 01428 687 768The Fish SocietyUnit 13, Henley Business ParkGU3 2DXEmail Us. Now start the fish. Then add the soles to the pan. Simple melted butter sauce with a tad of lemon juice and freshly chopped parsley. wild foodie & world traveler. Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Turn the fish carefully and cook for two minutes on the other side, so that it is nicely browned all over, then transfer it to the greased baking tray. Dover Sole with Lemon, Dill and Leeks - a simple healthy sheet pan dinner that can be made quickly and easily. Rest the fish in the pan for two minutes before serving. Prick out the blood clot at the top of the spine and wash away. (Serbian proverb) Here is a simple, healthy sheet-pan dinner that features delicate Dover Sole, beautiful light green and white rings of leeks and thin-skinned new potatoes. Heat the oven to 200ºC/fan180ºC/gas 6. In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. We’re both huge fans of fish (especially fried fish), and love all the recipes that are simple enough to allow the main ingredient, the fish, to offer its flavor. I suggest that you keep it simple: a crisp green salad and a bowlful of golden homemade fries! Add 2 … Using a fish slice, carefully turn the fish over, then cook the white side for three minutes. Dover Sole. Serves: 2 Total Calories: 520. Bake the fish for another 3 to 4 minutes until golden brown on both sides. Add the olive oil and a tablespoon of butter to a large non-stick frying pan and place it over medium heat until the melted butter starts to foam. Sometimes capers are also added. 12 ounces sole filets or any mild white fish 1/2 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons olive oil 2 tablespoons butter 1/2 cup sliced blanched almonds 1 teaspoon lemon juice. Then pat the fish dry using kitchen paper. 8 Tbsp. Heat 2 or 3 tablespoons of butter in a large skillet over medium heat, until melted. Butter a non-stick baking tray. Season the fish lightly on each side with salt and pepper. Place the fried soles onto clean plates and then drizzle with the lemon butter sauce. Set aside. Thanx for the delicious recipe dear, pinned! Kosher salt and freshly ground white pepper, to taste. Fry the fish for another two to three minutes, constantly spooning the butter/oil mix over it. Cook until the sole is the same color throughout and flakes easily, about 2 minutes per side. What I do here: I'm the recipe developer, cook, photographer, food stylist, blogger, writer, editor, publisher... A classic sole meuniere recipe: here's a delicious pan fried French dover sole with a quick and easy lemon and butter sauce! Again using the flat of your knife, and starting from that opened up head-tail line, gently slide the top layer of flesh off the bone in mouthful-sized segments. Lemon and dill work together to add vibrancy, giving the dish a lovely brightness. Would love your thoughts, please comment. The prices are also sweet. Once hot, add the fish skin-side down and cook for a couple of minutes. Learn how your comment data is processed. For the Dover sole, dust the fish in the seasoned flour. Transfer them to a clean plate. For the butter sauce, cut off the ends of the lemon, then slice away the skin, removing all the bitter white pith. With a little luck it will come away as a whole. What I can get at the fishmonger’s is a type of sole called ‘lenguado tigre’ or tiger sole. Timing is 'of the essence'. Lower sat. However, by replacing sole fish with other healthy fish varieties, you can still enjoy your favorite sole recipe or dish — but with a healthy and sustainable twist. What I can get at the fishmonger’s is a type of sole called ‘lenguado tigre’ or tiger sole. 1. Extremely flavorful, quick, and low sodium way to prepare this (or any other) light fish. Next using kitchen scissors and cutting just inside (about 3mm) the edge of the body, cut the fins off. Dover Sole Recipe - pan fried To serve 4. It is much larger than the classic dover sole. As soon as the butter is foaming, put the floured fish in the pan, top-side down, and cook for two minutes. I can’t easily find common dover sole (or lemon sole) here in Spain. Press coated … Rinse the dover soles under cold running tap water. Then flip the fish over on its uncooked side. That white sole meat is so soft, delicate and flavorful, so tacky and moist! Sole is very delicate and thin, so it needs to cook for hardly any time at all until it is done. Push the lemon to the side and add the sole (in batches if needed). This website uses cookies to ensure you get the best experience on our website. 2. 4 (6-oz.) If you've got that right: Sole Meuniére (Pan fried Dover Sole) The dish that Julia Childs fell in love with that changed both he,r and the world. Sprinkle with the remaining chopped parsley. Squeeze half a lemon over the fish and cook for about one further minute. Your pan should be just quite hot, not very hot. 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