Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Glyptocephalus Cynoglossus)

sole

DOVER SOLE A LA MEUNIERE

INGREDIENTS:

  • 1 fresh Dover sole, cleaned
  • 1 cup flour
  • 1 1/2 ounces olive oil
  • Salt and pepper (to season flour)
    For the Sauce:
  • 2 ounces whole butter
  • 1/2-ounce white wine
  • 1/2 lemon, juiced
  • 1 tablespoon chopped parsley
  • Salt and pepper, to taste

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. De-bone sole.

Sauce:
Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

Yield: 1 serving
Prep Time: 15 minutes
Cook Time: 5 minutes

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Dungeness Crab--- King Crab---Snow Crab--- Blue Crab--- Lobster--- Salmon--- Octopus--- Tuna--- Mackerel--- Herring

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Grouper
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CuttleFish
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