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Dover Sole

I was able to get my hands on some beautiful Dover sole, however I have no idea what to do with it. Any recipes and/or suggestions?

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  1. I would just give it a quick dip in beaten egg, quick saute and serve with lemon.

    1. I dip the fillets in a beaten egg and coat with cracker meal or panko. Fry for about 2-4 minutes per side depending on the thickness. Serve with lemons or I prefer ponzu with soy sauce.

      1. Poach it in a broth made with vermouth, onions, parsley, bay leaf, basil, black pepper, celery, water, thyme and salt.

        1. Are they fillets or whole H&G Dover sole? I dredge lightly in seasoned flour and saute in butter. If your Dover Sole is H&G and you want to do a classic table side presentation then I leave the fish in the saute pan and finish in the oven.
          I like a sauce of nothing more than lemon, capers and parsley.
          It also works nicely as a fish to stuff in roulade form or you could use crab meat stuffing and broil it like a traditional stuffed Flounder.

          1. Several of us cooked a poached sole from Fish Without a Doubt. Look about halfway down for LuluMom's first post on this delicious dish.

            http://chowhound.chow.com/topics/600168

            Turbot (Sole) poached in milk, with noodles and mustard butter sauce (p. 88)