Dover Sole À La Meunière Recipe
potato mousseline, brown normandy butter, meyer lemon
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Ingredients
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For the Dover Sole
For the Potato Mousseline
Method
Preparing the Potato Mousseline
Cook the Potatoes
Peel and chop the Yukon gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain well.
Mash the Potatoes
In a bowl, mash the boiled potatoes until smooth. Stir in heavy cream and unsalted butter until fully incorporated. Season with salt and white pepper to taste.
Whip the Mousseline
Using a hand mixer, whip the potato mixture until fluffy and smooth. Keep warm until ready to serve.
Cooking the Dover Sole
Prepare the Sole
Pat the Dover sole fillets dry with paper towels. Season both sides with salt and black pepper. Dredge lightly in all-purpose flour, shaking off any excess.
Cook the Sole
In a large skillet, melt the brown Normandy butter over medium heat until it begins to brown. Carefully add the fillets and cook for 2-3 minutes on each side until golden and cooked through.
Add Lemon
Squeeze the juice of Meyer lemons over the cooked sole, allowing the flavors to meld for about 1 minute.