📝 About This Recipe
Widely regarded as the 'King of Fish' in British gastronomy, Dover Sole Meunière is a masterpiece of simplicity and refinement. This dish celebrates the firm, sweet flesh of the North Sea sole, lightly dusted in flour and pan-fried until golden before being bathed in a nutty, foaming 'beurre noisette'. It is a timeless seaside classic that showcases the perfect harmony of fresh seafood, rich clarified butter, and bright citrus.
🥗 Ingredients
The Fish
- 2 pieces Whole Dover Sole (approx. 14-16 oz each, skinned on both sides with head removed)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Fine sea salt (to taste)
- 1/2 teaspoon White pepper (freshly ground)
- 1 tablespoon Vegetable oil
The Meunière Sauce
- 6 tablespoons Unsalted butter (high-quality European style preferred)
- 1/2 piece Lemon (juiced)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Capers (drained and patted dry)
For Garnish
- 1 piece Lemon (cut into wedges or elegant rounds)
- 2 pieces Fresh parsley sprigs (for decoration)
👨🍳 Instructions
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1
Begin by preparing the fish. Ensure the Dover sole is thoroughly patted dry with paper towels; moisture is the enemy of a crisp crust.
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2
In a shallow tray or large plate, mix the flour with the sea salt and white pepper until well combined.
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3
Lightly dredge one fish in the seasoned flour, coating both sides evenly. Shake off every bit of excess flour—you want a translucent veil, not a heavy batter.
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4
Heat a large non-stick frying pan (large enough to hold the whole fish) over medium-high heat. Add the vegetable oil and 1 tablespoon of the butter.
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5
Once the butter is foaming and just begins to turn quiet, carefully lay the fish into the pan, skin-side (or where the skin was) down.
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6
Cook the fish for about 4-5 minutes without moving it. You are looking for a beautiful, uniform golden-brown color.
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7
Carefully flip the fish using two spatulas to avoid breaking the delicate flesh. Cook for another 3-4 minutes on the other side.
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8
Test for doneness by gently pressing the thickest part of the fish near the spine; the flesh should feel firm and just begin to pull away from the bone. Transfer the fish to warm serving plates.
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9
Wipe out the pan with a paper towel and return to medium heat. Add the remaining 5 tablespoons of butter.
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10
Watch the butter closely. It will melt, foam, and then the solids will begin to turn a toasted hazelnut brown. This is the 'beurre noisette' stage.
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11
As soon as the butter smells nutty and looks brown, immediately add the lemon juice, chopped parsley, and capers. Stand back as it will sizzle and pop!
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12
Swirl the pan for 10 seconds to emulsify the sauce slightly, then immediately pour the hot, foaming butter over the rested fish.
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13
Garnish with fresh lemon wedges and a sprig of parsley, and serve immediately while the butter is still bubbling.
💡 Chef's Tips
Always use Dover Sole, not Lemon Sole, for this specific recipe as the texture is much firmer and superior for pan-frying. If your fish is too large for your pan, you can cook them one at a time and keep the first warm in a low oven (200°F/90°C). Clarified butter can be used for the initial frying to prevent burning, but use fresh butter for the final sauce to get those nutty solids. Don't chop the parsley too far in advance, as it can lose its vibrant green color and fresh aroma. Ensure your plates are warmed; fish this delicate loses its magic if it hits a cold plate.
🍽️ Serving Suggestions
Classic British 'Chipped' potatoes or small boiled New Potatoes with mint. Lightly steamed samphire or buttered spinach to add a vibrant green contrast. A crisp, chilled glass of Chablis or a dry Sancerre to cut through the richness of the butter. For the traditional experience, de-bone the fish tableside for your guests using a fish knife and fork.