Dover Sole Meunière Recipe
charred citrus beurre blanc, Parisian veggies, basil whipped potatoes
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Ingredients
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Dover Sole
Citrus Beurre Blanc
Basil Whipped Potatoes
Parisian Veggies
Method
Preparing the Fish
- 1
Prepare the Dover Sole
Season the Dover sole fillets with salt and black pepper. Dredge each fillet in flour, shaking off any excess.
- 2
Cook the Fish
In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the fillets and cook for 3-4 minutes on each side until golden brown. Remove and keep warm.
Making Citrus Beurre Blanc
- 3
Prepare the Sauce
In a saucepan, combine minced shallots and white wine. Reduce over medium heat until almost dry. Add lemon juice.
- 4
Finish the Sauce
Whisk in the cold butter, a few pieces at a time, until the sauce is creamy. Season with salt and pepper.
Cooking Basil Whipped Potatoes
- 5
- 6
Sautéing Parisian Veggies
- 7
Plating
- 8
Assemble the Dish
On a plate, arrange a portion of basil whipped potatoes. Top with Dover sole fillet, drizzle with citrus beurre blanc, and garnish with sautéed Parisian veggies.