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Dover Sole
| Type : | FeaturedFish | |||
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| Dover Sole Dover Sole, the premier white fish with a unique and delicate flavor, is a choice pick for elegant dining during the holiday season. The very best Dover Sole comes from
The thick-bodied Dover Sole is a flatfish that never gets much longer than 20 inches, and, like other soles, has its eyes on the right-hand side. Landed by trawlers, the species can be found between 400 and 1000 meters deep in cold ocean waters from the North Sea to
Few fish command more respect in culinary circles than the true Dover Sole, which yields thin yet firm fillets that hold together well in many preparations. The raw meat is glistening white and dense and stays white during cooking. The flavor of the
Recipe:
Pan Roasted Dover Sole with Caper Brown Butter For the Fish
*Fillet by slicing the body along the backbone from head to tail. The backbone in fish usually runs along the midline of the body. Start just below the head. Slide the knife closely down the bones from the backbone to the sides. Lift away the first fillet and repeat on the other side. Repeat the process for the two fillets on the opposite side of the body. Ingredients: 1 *you can ask your fish monger to dress the fish 1 TBLS olive oil 2 tsps Kosher Salt 1 tsp Fresh Ground Black Pepper in a large saute pan, place the fish on its side, rub well all around with the oil, salt and pepper. Roast in a 400 degree oven for 12-15 minutes or until internal temp reaches 135 degrees. For the Sauce: 3 TBLS unsalted butter 2 TBLS capers 1 lemon remove fish from sauté pan and add the butter over medium heat. Once the butter begins to brown add the capers and the juice from 1 lemon. Add salt and pepper to taste. For a dramatic presentation, fillet the fish table-side and then pour the caper brown butter over the fillets (will make 4 fillets)* For the Broccoli Rabe: Ingredients: 1 head broccoli rabe, cut into 3 inch lengths 1 oz olive oil 2 cloves garlic, sliced thinly 2 oz white wine Salt Fresh cracked black pepper, to taste in a sauté pan, heat olive oil over medium heat. Add the sliced garlic and toast until golden brown. Add the broccoli rabe and toss well. Deglaze the pan with white wine and season with salt and pepper. Cover and allow to cook until the stems are tender. For the Potatoes: 6 ea medium sized red potatoes 1 TBLS melted butter 2 tsps fresh parsley, chopped Salt, to taste Fresh Cracked black pepper, to taste
boil red bliss potatoes in salted water until fork-tender. Remove and toss in melted butter, parsley, salt and cracked black pepper | ||||
