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Fillet of sole HELP

jetboatperformance

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I love Filet of Sole and Dover sole , BUT it never turns out like the restaurant , always seems "Mushy" anybody ??
 

ROC

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Easy stuff.

Get some flour and season it with salt and pepper.

Dredge the fish in the flour, coating both sides well.

Put some olive oil in a pan and get it hot.

Put the fish down in the hot oil, flesh side first.

Cook until fish is browned lightly then turn it over and brown that side.

Total cook time is quick, maybe 5 minutes max. Dover sole is very thin and delicate, don't over cook.

Place the fish on a paper towel lined plate and put it in a 200 oven while you cook the others if needed.


For a quick easy sauce,melt some butter in a pan until starting to brown. Add a little white wine ( about 1/4 the amount of butter) and a squeeze of lemon. Add some chopped parsley Znf you're set.

Fresh and light.

Spoon it over the fish and chow down.
 

Soldout

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Easy stuff.

Get some flour and season it with salt and pepper.

Dredge the fish in the flour, coating both sides well.

Put some olive oil in a pan and get it hot.

Put the fish down in the hot oil, flesh side first.

Cook until fish is browned lightly then turn it over and brown that side.

Total cook time is quick, maybe 5 minutes max. Dover sole is very thin and delicate, don't over cook.

Place the fish on a paper towel lined plate and put it in a 200 oven while you cook the others if needed.


For a quick easy sauce,melt some butter in a pan until starting to brown. Add a little white wine ( about 1/4 the amount of butter) and a squeeze of lemon. Add some chopped parsley Znf you're set.

Fresh and light.

Spoon it over the fish and chow down.

Im trying this tonight. Thanks ROC
 

ROC

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I forgot to mention what I often do.

Because dole is a very delicate and tender fish, I like to add some toasted slivered almonds . Many times I'll saut? raw slivered almonds in some garlicky lemon butter and the top the fish with them right before serving.

Gives it a great contrast in texture Znf good flavor.

If you want to keep it light and simple just leave the nuts out.
 
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ROC

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Im trying this tonight. Thanks ROC

Awesome. If you're feeling adventurous try making some lemon buerre blanc fir the sauce

It's easy and tastes great.
 

jetboatperformance

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Thanks for the ideas folks, when I was a kid always had Sole (when available) but never have been able to duplicate how it was done at the various places so I typically stick to Salmon and Halibut, went to trader Joes Saturday and the Dover looked Yummy . Recently on a trip was listening to a book revue about Julia Childs, said one of the first French dishes she cooked at the Cordon Bleu was Sole in simply sauted in butter .. Tom

ps googled the lemon buerre blanc this will surley replace my Garlic Butter I currently dig
 
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