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Dover sole is an absolutely delicious fish with a firm texture and a delicate taste. Its skin is coarse and should be removed before cooking. It is available all year round but is at its best from July to February. Meunière means “Miller’s wife”, and refers to her cooking method of dredging the fish in flour before cooking. This is a classic French dish with a simple, rustic sauce – brown butter, chopped parsley, and lemon.
Ingredients
- 1 whole Dover sole (about 500g), skinned
- Plain flour for coating
- 4 tbsp olive oil
- 50g unsalted better
- Juice of half lemon
- 1 tbsp chopped flat leaf parsley
Instructions
- Season the fish with salt and pepper. Toss the fish in plain flour, coating well, and shake off any excess.
- Heat oil in an oval pan under medium high heat. Place the fish in it, and fry for about 4 minutes until golden browned. Turn it over and fry for another 4 minutes until it is cooked through. Transfer the fish to a warmed plate.
- Make the sauce by heating butter in a small saucepan. Let it melt, foam and turn nutty brown. Remove from heat, and carefully add the lemon juice and parsley. Pour the sauce over the fish.
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Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.