Dover Sole Meuniere

Ingredients:
Fresh Dover Sole
lemon
parsley-minced
butter
flour
salt/olive oil

How to Make:
1. I buy the Dover Sole (from France) from Great supermarket (must pre-order!) and you can ask them to remove the skin/scales/gills, etc. When you are ready to cook, wash them and dry them with kitchen napkin.

2. Season the sole with fine sea salt and little black pepper.

3. Coat them evenly with flour on both sides.

4. Heat up a flat frying pan, when the pan is hot, add olive oil and butter, shake off excess flour from fish and place fish at the pan for 3 min, then turn the fish to the other side and continue to fry for 3 min. ** Be patient and dont turn the fish from time to time, otherwise it wont brown as nicely as you wish to.

5. After both sides are done, remove the fish to a warm plate. Then pour away all the oil on the pan to the sink and clean the pan with some kitchen napkin. As the pan is still hot, there's no need to turn on heat again. Just melt some butter on the hot pan, then add the minced parsley. Once all butter melted, spoon over the fish. Then finish with a squeeze of lemon juice on top of fish and serve immediately.


Enjoy~