Dover Sole A La Meunière Recipe
Flown in from Europe, seared and basted with brown butter, parsley, lemon & capers, served with parsnip puree and your choice...one of our side dishes
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Ingredients
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Pastas & Entrees
Method
Pastas & Entrees
- 1
Parsnip purée
Peel and chop parsnips; simmer in salted water until tender, about 15-20 minutes. Drain and puree with 1/4 cup heavy cream and 2 tablespoons butter until smooth. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper; keep warm.
- 2
Dredge fish
Pat fillets dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Lightly dredge in 1/4 cup flour, tapping off excess.
- 3
Sear the sole
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the dredged fillets and sear 2-3 minutes per side until just opaque. Transfer to a warm plate.
- 4
Brown butter
In the same skillet, melt 6 tablespoons unsalted butter over medium heat. Cook, swirling, until the milk solids turn golden brown and nutty, about 2-4 minutes.
- 5
Finish sauce
Add lemon juice, lemon zest, and capers to the brown butter. Stir to combine for 1 minute. Off heat, stir in chopped parsley.
- 6
- 7
Side note
Serve with parsnip purée and your choice of one side dish as listed on the menu. If no side is chosen, suggest roasted potatoes or sautéed greens.
