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Dover Sole

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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)

            1. They are fillets. There seems to be 2 trends here, poaching or dredging; I really think my family will enjoy the dredging! Will a lemon, white wine, caper sauce work with this method?

              1 Reply
              1. re: krisrishere

                That sauce shines when you make it right in the pan as you finish pan frying.

              2. I often broil it--brush both sides with softened garlic/lemon butter and put it under the broiler. It will cook fairly quickly, and doesn't need to be flipped.

                It's also nice stuffed--make a stuffing of breadcrumbs, carrots, mushrooms, celery, onions, maybe crabmeat, if you like. Spread a layer of stuffing on each fillet, and roll, then roll the roll in lemon/garlic butter and place on a pan (stoneware works well) and top with some breadcrumbs, then bake at about 375 deg F. for about 20-30 minutes, or until the internal temperature is 120 deg. F.

                1. Of all the flatfish, Dover sole is by far the most gelatinous. Filets are VERY delicate, and do not take to much handling. I suggest broiling with butter, capers and lemon juice. Just a minute or two, do noit flip, and remember it keeps cooking after removal from the oven.

                  6 Replies
                  1. re: OldTimer

                    Being a TRUE Dover Sole fan, I must comment. The "dover sole" you see in most markets which is rather cheep in price -like 4.95 per pound and is gelatinous is not what the true dover sole is all about. Real Dover Sole is expensive. More like $20-$25 per pound and is imported from Europe. It is served in high end restaurants, it looks like a baby a halibut about 10-12 inches long. The waiter will wheel out the whole fish and debone it. (I like to do this myself so as not to waste any) It is not gelatinous but has a texture like a good trout, is very white. It is similar to Lupe de Mare - also from Europe but is now farm raised. For me, there is nothing better than the "real" dover sole. It always comes whole.

                    1. re: Baron

                      I'm with Baron.

                      Dover sole is a fine fish which benefits from not having much done to it. Sole Meuniere is about as much mucking about as I want. Perfectly cooked, you should be able to easily eat the flesh from one side of the bone and then flip it over to eat the other side.

                      One of our favourite restaurants in Calais is called Le Sole Meuniere and, of course, it's one of the dishes on the carte. Not cheap at around 32 Euro for a 500gr fish.
                      http://www.solemeuniere.com/modulosit...

                      1. re: Harters

                        I completely agree with you and Baron. Dover sole is so delicate that this is absolutely where less-is-better should almost be a requirement. If you do much to it, you'll cover the flavor and if you cook it too much, it will ruin it.

                        1. re: c oliver

                          I did a recipe from Fish Without A Doubt that was delicious. First we simmered the fish in a milk concoction, and then served with a butter-mustard sauce.

                          Transformed a simple, low calorie, low fat and delicious fish into a complex, high calorie, high fat and delicious fish. Certainly it was good, but all that fussing isn't needed for a non-occasion dinner.

                        2. re: Harters

                          I've been trying to find out why "Dover" sole, without success.

                          It often seems to be said that's named after the town of Dover. But this seems odd to me as Dover has no particular history as a fishing port and developed as a harbour simply because it is the nearest point to France. In consequence, ferries have run from here to mainland Europe for hundreds of years.

                          If you were wanting to name a fish landed along the Kent or Sussex coast, you'd have called it Hasting Sole, or Rye Sole, in preferance to Dover. There must be an answer somewhere.

                          Oh, yes - and 22 miles away from Dover, they call it Calais Sole, of course.

                          1. re: Harters

                            Mais oui!