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Gallery Recipe Summary Servings: 2

Ingredients Ingredient Checklist 1 one-pound whole Dover sole Wondra flour, for dusting Fine sea salt and freshly ground white pepper 2 tablespoons grapeseed oil 4 tablespoons unsalted butter, cut into pieces 1 lemon, halved and seeds removed 1 tablespoon chopped fresh flat-leaf parsley 24 fresh whole almonds (optional)

Gallery

Recipe Summary Servings: 2

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 1 one-pound whole Dover sole Wondra flour, for dusting Fine sea salt and freshly ground white pepper 2 tablespoons grapeseed oil 4 tablespoons unsalted butter, cut into pieces 1 lemon, halved and seeds removed 1 tablespoon chopped fresh flat-leaf parsley 24 fresh whole almonds (optional)

Directions

Preheat oven to 400 degrees. Place fish, gray-side up, on work surface. Using a paring knife, make an incision 1/2 inch from the tip of the tail fin, just deep enough to remove the gray skin. Grab the skin with one hand while holding the fish in place with your other hand, and gently pull off the skin. Be careful near the fish’s eye, as it is easy to damage the flesh in this area. Using kitchen scissors, remove the side and dorsal fins. Place fish, white-side up, on work surface. Using the back of a knife, scrape the white skin to remove the scales. Rinse under cold running water, and pat dry.

Fill a shallow dish with flour. Season both sides of the fish with salt and pepper, and dust with flour, shaking to remove any excess. Heat oil in a very large skillet over medium heat. Add fish, white-side up. Cook until a crust has formed and fish is golden brown, 4 to 5 minutes; turn fish. Transfer pan to the oven, and cook until fish is golden brown, about 4 minutes.

Remove fish to a platter; set aside. Add butter to the pan all at once. Cook on medium-low heat until melted and foamy. When the foam becomes golden, squeeze in lemon juice, and whisk to incorporate. Add parsley and almonds, if using, and season with salt and pepper. Pour the sauce over the fish, and serve immediately.

Reviews

 Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        0

Reviews

Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 2 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

    All Reviews for Eric’s Sole Meuniere

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Eric’s Sole Meuniere

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest