Dover Sole Meunière
This dish of Dover Sole Meunière is served with creamed spinach and buttered new potatoes. It is one of James' favourites!
Ingredients
- 1 Dover sole, filleted
- Salt and pepper
- 1 tbsp veg oil
- Knob of butter
Sauce
- 150g butter cubed
- 1 shallot diced
- 1 tbsp small capers
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
To serve
- Creamed spinach – 200g spinach and 50ml double cream
- Buttered new potatoes
Method
Heat a large non-stick pan, add the oil and cook the fish for 2 minutes until golden. Flip over, add the butter and repeat, pop onto a warm plate.
Heat a large non-stick pan, wilt the spinach. Then pop in a food processor with the cream, season and blitz.
In the same pan, add the butter and cook until nut brown, add the lemon , capers and parsley and spoon over the fish. Serve with the spinach and potatoes.
Ingredients
- 1 Dover sole, filleted
- Salt and pepper
- 1 tbsp veg oil
- Knob of butter
Sauce
- 150g butter cubed
- 1 shallot diced
- 1 tbsp small capers
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
To serve
- Creamed spinach – 200g spinach and 50ml double cream
- Buttered new potatoes
Method
Heat a large non-stick pan, add the oil and cook the fish for 2 minutes until golden. Flip over, add the butter and repeat, pop onto a warm plate.
Heat a large non-stick pan, wilt the spinach. Then pop in a food processor with the cream, season and blitz.
In the same pan, add the butter and cook until nut brown, add the lemon , capers and parsley and spoon over the fish. Serve with the spinach and potatoes.
