Dover Sole Meunière

Dover Sole


2 People


2 Fillets of Dover Sole
1tsp of Plain flour
125g Unsalted butter
1 Large Maris Piper (or any waxy potato)
2 Little gem lettuces half and washed
Couple sprigs of thyme
1 small bunch of parsley
1/2 a lemon
Salt and pepper


Lightly dust your Dover Sole fillets in seasoned flour.
Place a large nonstick frying pan on a medium-high heat, add 10g of butter and a splash of oil. When the butter is foaming, place the Dover sole in the pan with a small amount of pressure with the little gem cut side down. Cook for 2 minutes flip then cook for a further 1 minute (off the bone timings). If the fish is on the bone cook for around 3-4 minutes a side, in both cases you want it to be golden brown in appearance.
Leave the fish to rest on your serving dish or plate with the lettuce.
For the beurre noisette (brown butter sauce) add 100g of the butter to your Dover sole pan at a high heat, simmer and swirl till nut brown. When the beurre noisette has a nutty aroma remove from heat, squeeze in half a lemon and add the chopped parsley.
Cover your fillets in the sauce, plate the potato rosti along side your caramelised lettuce


Preheat your oven to 170°C, then line a loaf tin or baking tray with some baking parchment.
Peel and grate the potato, place in to a cloth and squeeze out the excess liquid.
Mix the potato and 15g of the butter (melted), with a couple sprigs of chopped thyme, salt and pepper. Then pack tightly into the tray or tin, So it’s roughly 2cm thick.
Place in to a preheated oven for about 10-15 minutes until golden brown.
Remove the Rosti from the oven, turn it over so the under side is now the top side and cook for a further 10 minutes.