Prep:5 min Cook:12 min Yield:1 serving Save Recipe Ingredients Deselect All 1 fresh Dover sole, cleaned 1 cup flour 1 1/2 ounces olive oil Salt and pepper (to season flour) Sauce: 2 ounces whole butter 1/2-ounce white wine 1/2 lemon, juiced ...
RECIPE CONNECTION: Dover sole Duglere is a winning entreeJudy Grigoraci
(12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other ...
While in the port town of Fécamp in Normandy, France, I stopped for lunch at a tiny hotel-restaurant that had no more than four tables and was run by a husband-and-wife team who apparently did everything from the cooking to serving to making the beds themselves. The catch of the day...
If you’re reading this in the UK or US, then chances are you’re not going to find it all that easy to find the flying fish that skim and fizz over the waves near Barbados. Instead, substitute dover sole or lemon sole or flounder. ...
Poached Dover Sole with white verjus sauce. (Serves 6).(Recipe)Feau, David
of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot...
Active:20 min Yield:2 to 4 servings Save Recipe Ingredients Deselect All 4 fillets of lemon sole 1 1/4 teaspoons kosher salt 2 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter, at room temperature 1/3 cup all-purpose flour, for dredging ...