Dover Sole with a Lemon Butter Sauce
This is one of my favorite fishes and one of my favorite sauces. They are both easy to make. Let's start with the sauce first. In a small sauce pan, heat 1/2 cup of white wine vinegar and 1/2 of a cup of whatever white wine you may be drinking at the moment. Also, cut up the green part of 1 green onion and add that to the pan as well. Let this boil down to about 1/2 cup of liquid. Add about 1 tsp of any Creole Seasoning, 1 stick of salted butter, and 2 TBS of milk. Whisk until the butter is melted and the sauce thickens up a little. Guess what? You just made a Meuniere Sauce. Wasn't that super easy? It will impress anyone.
Dover Sole is one of my favorite fishes because it has the delicate buttery flavor. They are usually super small, so you may want to make 2 per person. Salt and pepper your fillets. Bring a skillet to a medium high heat and melt 3 TBS of salted butter. Put about a 1/2 cup of flour and a tsp of salt in a dish. Lightly dredge each fillet in the flour and put them in the heated pan. Cook the Sole for only about 2 minutes then flip the fillet. Once you flip them, zest 1 lemon into the pan and over the fillets. Then juice your lemon into the pan. Cook for another 2 minutes. Put the fillets on your plate with the sauce on top. And viola!! Another easy yet fancy meal. I like to serve this with Orzo salad. I bet you are going to want that recipe too.
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