Dover sole meunière
Expertly skin and fillet a whole sole using our step-by-step chef skills guide then serve French style
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 40 mins
- Skin and scale the sole following the step by step guide. Season the skinned side with salt and pepper.
- Heat the oven to 200C/fan 180C/gas 6. Heat a large non-stick ovenproof frying pan, add the clarified butter followed by the sole, skinned-side down. Let the sole form a golden crust rather than move it around. After 3-4 minutes, once the crust is golden, turn it over and put it, pan and all, into a hot oven for a further 8-10 minutes until just cooked through. Remove the pan from the oven, being careful to protect your hands with oven gloves.
- Heat another pan and add the unsalted butter. Cook until the butter turns a nutty brown then add the lemon segments and parsley to the pan. Stir then spoon this over the fish and serve with buttered potatoes.
PER SERVING
636 kcalories, protein 73.1g, carbohydrate 1g, fat 38.1 g, saturated fat 19.8g, fibre 0.1g, salt 1 g
Recipe from olive magazine, January 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1864672/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 1 large Dover sole , approx 800g
- 4 tbsp clarified butter (melt 100g butter then pour off the clear liquid leaving the solids behind)
- 50g unsalted butter
- 1 lemon , segmented
- 2 tsp curly parsley , chopped
Buy ingredients
Search Good Food
Watercress soup with goat's cheese croûtes
Give your body a boost with peppery superfood, watercress, wonderful blitzed in a soup
9
ratings
The superchef's version of a classic pudding recipe is bound to be a winner
14
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 40 mins
Ingredients
- 1 large Dover sole , approx 800g
- 4 tbsp clarified butter (melt 100g butter then pour off the clear liquid leaving the solids behind)
- 50g unsalted butter
- 1 lemon , segmented
- 2 tsp curly parsley , chopped
PER SERVING
636 kcalories, protein 73.1g, carbohydrate 1g, fat 38.1 g, saturated fat 19.8g, fibre 0.1g, salt 1 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
