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Welcome to our Dover Sole recipe, I hope you have some success with it. If you can improve it or wish to add your comments please do so, our contact details are at the foot of the page. We find that our most successful recipes do get 'fine tuned' by our users so we welcome feedback. All the current suggestions are stored in our Recipe Directory.
Our recipe isn't the French classic sole meuniere, it's even easier. If you're looking to make meuniere, simply coat a fillet in flour and pan fry in lots of butter, when cooked drain the the liquid from the pan onto the fish and serve with lemon.
Just a point of order brought to our attention by ' Pete the Night Fisherman'. In England and Wales small sole are called slips, you're unlikely to see the term on a menu but you will come across it if you buy your fish at a market.
There are some distinct differences between the Dover Sole and the Pacific Dover Sole. I've never tried the Pacific cousin, but would be interested to hear from any of our American users who know both fish and can make a distinction
Lemon Sole is a Northern European flatfish, not really a sole more like a plaice, it has less of a buttery taste and is more costly than the Dover Sole. Personally I like it cooked simply with no strong ingredients to mask the delicious natural flavour.
Dover Sole is perhaps the fish that boasts one of the strongest connections with Kent. Our favorite Dover Sole recipes are linked from the bottom of the page. If you want to see a simple step by step guide follow this link for our Pan Fried Dover Sole video recipe page, Simon Goodman shows how to make a brilliant sole dish.
If you enjoy eating fish then you probably want to see fish stocks maintained and if possible increased, so it's up to all of us to ensure that we purchase our fish from responsible retailers linked to a sustainable fishing industry.
This is a really easy recipe to make, the taste is subtle yet rich and you should be able to get good results from your first attempt.
Dover sole is a flatfish, it boasts a delicate flavour and requires the minimum of cooking. Lemon sole can be used as an alternative according to availability of the fish and your personal preference. The Dover Sole is thought by food gurus (Buster et al) to have a superior taste but I think they are both splendid eating fish when prepared properly. Some 'experts' also maintain that the Dover Sole tastes better when a couple of days old, my own philosophy is to eat fish as fresh as possible.
Please read the instructions carefully and look at the user feedback at the bottom of the page for further hints. Top five Dover Sole recipe links at the bottom of the page.
Preparation Time: 5 Minutes
Cooking Time: 6 Minutes
Sole can be fried, grilled or poached as fillets or whole fish, your fishmonger (even in the supermarket) will usually skin and fillet the fish if you ask them. The recipe is for medium sized fillets and the cooking times are more than doubled for whole fish. Serve with delicate flavours to get the full benefit of the sole; baby leaf spinach, asparagus tips, baby cabbage, Jersey Royal potatoes or baby carrots. For a great light lunch try with a mixed summer salad.
I was introduced to this pan fried method many moons ago when I was growing up in Kent, at that time sole was regarded as something of a luxury.
Ingredients: Serves 4
A large knob knob of butter
8 double fillets of Dover or Lemon sole.
About half a cup of flour
A large splash of extra virgin olive oil
Salt and pepper to taste
Pan Fried Dover Sole Cooking Instructions:
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"Have you tried coating them in very fine breadcrumbs? I'm talking about the finest grade, the Polish breadcrumbs they sell in Asda will do, they make a delicious coating and take nothing from the delicate flavour of the fish. Try it Buster. Pete the Night Fisherman"
"If I wanted to make Sole Meuniere what flour should I use, I've had some rather average results thus far? P Marriot, Surrey"
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