Dover Sole Meunière with Tarragon
This Dover Sole Meunière with Tarragon is a simple but impressive dish to try at home. The key to it is the quality of the fish. Serve with a brown butter sauce.
Ingredients
- 1 Dover sole, filleted
- 2 Tbsp plain flour
- Salt and pepper
- 3 tbsp olive oil
- 250g butter, diced
- 1 tbs small capers, fried
- 1 tbs square croutons
- 1 tbs soaked sultanas
- 1 lemon juice only
- 1 small bunch of tarragon chopped
Serve
- Mashed potato
Method
Coat the sole in seasoned flour dust off any excess.
Heat a large non stick pan add the oil cook the fish for 2 minutes until golden flip over add a knob of butter and repeat, pop onto a warm plate.
In the same pan add the butter, cook until nut brown, add the lemon, capers and tarragon and spoon over the fish, sprinkle over the croutons and sultanas serve with warm mashed potato.
Ingredients
- 1 Dover sole, filleted
- 2 Tbsp plain flour
- Salt and pepper
- 3 tbsp olive oil
- 250g butter, diced
- 1 tbs small capers, fried
- 1 tbs square croutons
- 1 tbs soaked sultanas
- 1 lemon juice only
- 1 small bunch of tarragon chopped
Serve
- Mashed potato
Method
Coat the sole in seasoned flour dust off any excess.
Heat a large non stick pan add the oil cook the fish for 2 minutes until golden flip over add a knob of butter and repeat, pop onto a warm plate.
In the same pan add the butter, cook until nut brown, add the lemon, capers and tarragon and spoon over the fish, sprinkle over the croutons and sultanas serve with warm mashed potato.
