Dover Sole Meuniere Recipe

Prepare and season

Pat the cleaned Dover soles very dry with paper towels. Lightly season both sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Dredge

Place the flour in a shallow dish and lightly dredge each sole on both sides, shaking off excess. Keep the dredged fish on a rack to prevent sogginess.

Cook the sole

In a large sauté pan over medium-high heat, heat 2 tbsp olive oil and 4 tbsp unsalted butter until the butter foams and begins to turn golden but not brown. Add one sole at a time (do not crowd) and cook 2–3 minutes per side depending on thickness — you want a golden crust and just-cooked flesh. Transfer to a warm plate and tent with foil while you finish the second fish, adding a little more butter to the pan if needed.

Make the meunière sauce

After removing the second sole, reduce heat to medium. Add the remaining 4 tbsp unsalted butter to the pan and let it melt and foam, swirling occasionally until it turns a light brown and gives a nutty aroma (beurre noisette) — about 1–2 minutes. Remove from heat briefly, then stir in 2 tbsp fresh lemon juice and 2 tbsp chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper.

Finish and serve

Place each sole on individual plates, spoon the warm meunière sauce over the top, and serve immediately alongside mussels, frites, and baguette.

Prepare mussels

Rinse mussels under cold water, discard any that do not close when tapped, and remove beards. Place cleaned mussels in a bowl in the refrigerator until ready to cook.

Cook shallots and aromatics

In a large heavy pot with a tight-fitting lid, melt 2 tbsp unsalted butter over medium heat. Add the thinly sliced shallots and sauté gently for 3–4 minutes until softened but not browned. Add the minced garlic and cook 30 seconds more until fragrant.

Steam mussels

Add 1 cup dry white wine and the thyme sprigs to the pot and bring to a vigorous simmer. Add the mussels, cover, and steam for 4–6 minutes, shaking the pot once or twice, until the mussels have opened. Discard any mussels that remain closed.

Finish mussels

Remove the pot from heat. Using a slotted spoon, transfer mussels to a warmed serving bowl. Spoon some of the cooking liquid over them. Season with 1 tsp sea salt and 1 tsp black pepper to taste, sprinkle with 2 tbsp chopped parsley, and serve with lemon wedges and slices of baguette to mop up broth.

Prepare frites (ahead notice)

Cut peeled russet potatoes into 1/3–1/2-inch matchsticks. Rinse thoroughly in cold water until water runs clear to remove starch. Pat completely dry with clean kitchen towels or paper towels. For crispest results you can par-cook twice (blanch then fry); this recipe gives a single-stage quick fry suitable for home cooks.

Fry the frites

Heat about 1 cup vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Working in batches to avoid overcrowding, fry the dried potato sticks for 3–4 minutes until pale gold and just tender. Remove with a slotted spoon to a paper-towel-lined tray. Increase heat to 375°F (190°C) and fry again in batches for 1–2 minutes until golden and crisp. Drain on paper towels, season immediately with 1 tsp sea salt, 1 tsp freshly ground black pepper, and optional 1 tbsp chopped parsley.

Warm the baguette

Arrange baguette slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes until lightly crisped, or toast under a broiler briefly, watching closely so they do not burn.