DOVER SOLE MEUNIÈRE

Honestly, I never thought I would be a blogger who went on an on with a story about how a certain dish brought back memories. However, I am going to today. This recipe for Dover Sole Meunière is for him. Luckily, I had the pleasure of having a wonderful man in my life, for many years. Words could never describe our relationship. So, I will keep that fondness to myself.

He was a super fun guy who loved to gamble. Craps was his game of choice. Many times, while we were flying in his private jet to Vegas or Atlantic City (AC was much different then), he would quiz me on how to play the game. Thank goodness, I was a quick learner. On a trip to Atlantic City, we found this fabulous restaurant serving Dover Sole in a salt crust. The dish was brought to us table side. The chef intricately removed the fish from the salt crust. He deboned the fish with such efficiency, so as never to spare a single piece of the gorgeous flesh. Needless to say, we loved our first experience so very much. So, we ended up having dinner at the same place, ordering the same entree and enjoying the same cocktails and wine, over the next two evenings.

As much as I wanted to attempt the salt crust preparation, I knew it was not quite practical. So, I decided to prepare the Dover sole in a beautiful meunière sauce. Click here to check out a short video I created on TikTok. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.

LET’S TALK DOVER SOLE

First off, given that true Dover sole has to be flown in from Europe, it is quite an expensive fish to purchase here in the United States. So, when you see it on a menu, or in your local fish market, do not be surprised at the price tag. Dover sole is a flat fish. The flesh is a bit firmer than you may think. It holds up to this preparation, quite well. Of course, with any flat fish, bones can be an issue. However, my fishmonger did a great job. Not one single bone!

Due to the fact that true Dover sole can be hard to find, and given its price tag, you can make substitutes. In my opinion, flounder would be the optimal substitution. However, red snapper or even tilapia (not my fav), will also work. Trout and cod can also be options for this preparation. Having said all this, if you can get your hands on true Dover sole, take advantage of the splurge. You will thank me later! Also, keep in mind that what a number of grocery stores call “sole,” is typically not true Dover sole. If you are seeing sole at $13.99 a pound, it’s probably just flounder.

HOW TO PREPARE DOVER SOLE MEUNIÈRE

After having two whole fish filleted, I was left with about a pound and quarter of usable fish. In my opinion, this will serve two to three people. Season the fish filets with kosher salt and white pepper.

Coat both sides of the Dover sole filets with a light dusting flour. In a non-stick pan, heat to medium, two tablespoons of olive oil. Once the oil is to temperature, place two filets. Work in batches as you want the filets to brown, not steam. Add in a pat of butter with each batch. Allow the filets to brown on one side (without touching them), for about five minutes. Flip. Just a few minutes more. As mentioned earlier, Dover sole is firmer than you may realize. You may be amazed that the filets are not breaking apart as they are browning. This will probably not be the case with a substitute.

As the filets finish, place on a platter. Once all of the Dover sole has browned, clean the pan to prepare the meunière sauce. Toss in two tablespoons of butter (in true French preparation, you would be using clarified butter). Allow the butter to brown up a touch, and smell nutty. However, do not burn, or you will have to start over. Turn off heat. Add in the lemon juice, capers (optional) and fresh parsley. Combine nicely. Pour this gorgeous meunière sauce over the Dover sole filets.

Garnish with a touch more fresh chopped parsley. Serve with a side of lemon wedges. ENJOY this lovely Dover Sole Meunière! Pair with my homemade Rice Pilaf and a steamed vegetable for one incredible meal.

LET’S GET SOCIAL!

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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