Jul 14 2026
Restaurants›Gaslamp›Dover Sole Meuniére Recipe

Dover Sole Meuniére Recipe

Inspired by Gaslamp
Time45m
Serves4

crispy shallots, lemon, wild mushroom medley, asparagus

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Ingredients

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Fish

Vegetables

Seasoning

Method

Preparation

  1. 1

    Prepare the Shallots

    Peel and thinly slice the shallots. Heat a small amount of olive oil in a pan over medium heat, add the shallots, and sauté until they are golden brown and crispy. Remove from the pan and set aside.

  2. 2

    Prepare the Mushrooms

    Clean the wild mushrooms with a damp cloth and slice them if necessary. In the same pan, add a bit more olive oil and sauté the mushrooms until they are tender and slightly browned. Season with salt and pepper to taste.

  3. 3

    Prepare the Asparagus

    Trim the ends of the asparagus and blanch them in boiling water for about 2-3 minutes until they are bright green and tender-crisp. Drain and set aside.

Cooking the Fish

  1. 4

    Dredge the Fish

    Dust the Dover sole fillets with flour, shaking off the excess. Season both sides of the fillets with salt and pepper.

  2. 5

    Cook the Fish

    In a large skillet over medium heat, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Add the fillets to the pan and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.

Final Assembly

  1. 6

    Plate the Dish

    On a serving plate, place a portion of sautéed mushrooms, followed by the asparagus. Top with the cooked Dover sole fillet. Drizzle with lemon juice and sprinkle with chopped parsley.

  2. 7

    Garnish and Serve

    Finally, add the crispy shallots on top of the fish for garnish. Serve immediately while hot.

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