Dover Sole á la Meuniere is a traditional French recipe for a baked Dover sole served with a rich butter and white wine sauce. The full recipe is presented here and I hope you enjoy this classic French version of Dover Sole á la Meuniere.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic fish dish and an excellent way of serving Dover sole.
Ingredients:
For the Fish:
1 fresh Dover sole, gutted
200g flour
50ml olive oil
salt and pepper to season
For the Sauce:
60g butter
50ml white wine
juice of 1/2 lemon
1 tbsp chopped parsley
salt and pepper to taste
Method:
Pre-heat an oven to 180°C (350°F/Gas Mark 4) and season your flour with salt and pepper. Use this to dust your fish then pour the olive oil in a large pan and heat until the oil begins to smoke. Fry the sole on each side until golden brown (about 2 minutes a side). Transfer to an oiled baking tray and cook in the oven for about 5 minutes.
Meanwhile, prepare the sauce by adding the butter to a small frying pan and heat until the butter begins to brown. At this stage add the remaining ingredients and cook through. When the fish is ready prepare by filleting to de-bone. Place the fillets on a serving dish, pour the sauce over them and serve immediately.
Click on the image, above to submit to Pinterest.