Dover Sole Meuniere

Black sole aka Dover sole isn’t cheap to buy but is a real treat.

  • 1 x Dover sole, get fish monger to trim off the edge pieces.
  • 25 g Seasoned Flour
  • 1 tbsp Vegetable oil
  • 40g Butter
  • 1 tbsp Parsley, chopped.
  • 2 tsp Lemon juice
  • Lemon wedges

Dredge the Dover sole in the seasoned flour and shake off excess.

Heat the oil in non-stick frying pan. Add the sole, lower the heat slightly and add a small piece of the butter. Fry over a medium heat for 4–5 minutes, without moving, until golden brown. Turn the fish over and cook for 4–5 minutes until golden brown and cooked through. Remove to warm plate.

Wipe the pan clean.  Add the remaining butter and allow it to melt over a medium heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley and some seasoning. Pour some of this brown butter sauce (beurre noisette) over the fish and serve with the lemon wedges.

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