Dover Sole Meunière
This recipe first featured on James' Great British Adventure where he cooked this up for Michel and Alain Roux to great success! It is an absolute classic!
Ingredients
- 1 Dover sole, skin removed and outer scales removed
- 2 tbsp plain flour
- Salt and pepper
- 3 tbsp olive oil
- 200g butter
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
To serve:
- A small bunch of watercress
Method
Cut the dover sole into 4 fillets, coat the sole in seasoned flour, dust off any excess
Heat a large non stick pan, add the oil, cook the fish for 1 to 2 minutes until golden, flip over and repeat, pop onto a warm plate.
In the same pan add the butter, cook until nut brown, strain through a muslin cloth, add the lemon and parsley. Spoon over the fish and serve with the watercress
Ingredients
- 1 Dover sole, skin removed and outer scales removed
- 2 tbsp plain flour
- Salt and pepper
- 3 tbsp olive oil
- 200g butter
- 1 lemon juice only
- 1 small bunch of flat leaf parsley chopped
To serve:
- A small bunch of watercress
Method
Cut the dover sole into 4 fillets, coat the sole in seasoned flour, dust off any excess
Heat a large non stick pan, add the oil, cook the fish for 1 to 2 minutes until golden, flip over and repeat, pop onto a warm plate.
In the same pan add the butter, cook until nut brown, strain through a muslin cloth, add the lemon and parsley. Spoon over the fish and serve with the watercress
