Ingredients
|
2 x 400-450g |
Dover soles, trimmed and skinned |
|
Salt and freshly ground white pepper |
|
25g |
plain flour |
|
4 tbsp |
vegetable oil |
|
40g |
unsalted butter |
|
2 tsp |
lemon juice |
|
1 tbsp |
chopped parsley |
|
1 |
lemon, cut into 6 wedges, to serve |
MethodSeason the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.
Heat the oil in a large well-seasoned or non-stick frying pan. Add
one of the soles, lower the heat slightly and add a small piece of the
butter. Fry over a moderate heat for 4–5 minutes, without moving, until
richly golden. Carefully turn the fish over and cook for a further 4–5
minutes until golden brown and cooked through. Lift on to a serving
plate and keep warm. Repeat with the second fish.
Remove the bones as described in my Rick Stein’s Fish & Shellfish video skills guide.
Discard the frying oil and wipe the pan clean. Add the remaining
butter and allow it to melt over a moderate heat. When the butter starts
to smell nutty and turn light brown, add the lemon juice, parsley and
some seasoning. Pour some of this beurre noisette over each fish and
serve with the lemon wedges.
Here is a video of this recipe:
https://www.youtube.com/watch?v=Mx_-exsbtwk
Recipe courtesy of The Happy Foodie
https://thehappyfoodie.co.uk/recipes/dover-sole-a-...
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