I have never made this before and am looking for how it should be prepared. Normally with a light white fish fillet I will usually marinate it and either grille or broil it. I'm unsure if I want to marinate this or otherwise jazz it up.

Original Post

Dover sole is a wonderful but delicate fish. I would not marinate it. I like very simple preparations. Broiling or a light sautee with salt, pepper, and butter. If you are going to prepare a sauce, I would do it in the pan with white wine, fish or light chicken stock, butter, some capers, and a touch of lemon. Its pretty good though with just a little lemon added just before serving. It has great texture and flavor on its own.
Here's a nice sauce to go with:

Melt 4 tablespoons of butter in a hot skillet with a gentle sprinkle of salt and pepper. Add 1/4 cup slivered almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add 1/4 cup drained capers and 1 small lemon, sliced paper-thin, and cook until heated through, 1 minute longer. Spoon the sauce over the fish and serve.

OK, here's another:

Leave whatever pan that you cooked the fish in untouched. Add 3/4 cup heavy cream and zest of 1 lemon. Bring to a simmer and cook until starting to thicken, about 2 minutes. Stir in 1/4 teaspoon salt, 1 tablespoon lemon juice, 2 tablespoons chopped fresh parsley. Serve the sauce over the fish.
Lol Board-O, I knew I was gonna get that.
Do you make your lobster bisque from scratch? Well I don't. Way too long.
And depending the brand, you can find some pretty good bisque Smile
And btw, name is ArieS Razz
yukyukyuk. I try to shorten everybody's name. I'm a nickname generator.

Yes, I make my own lobster bisque and I think I do it very well, but it's time consuming.

By the way, I'm just waiting for you to make a spelling mistake and then I'm going to pounce like a leopard!
Ohh, I see, can I call you Boar then? Razz
Anyway, on a more serious note, I'm sure your bisque is good, it's just I can't be arsed to make it from scratch.
Also I corrected you just FYI, no bad feelings intended.
And you wouldn't have any problems finding spelling mistakes in my typing as english is not my birth language Smile

Also I corrected you just FYI, no bad feelings intended.

I know that. I was just joking. You do extremely well with the English language, Ar. Big Grin
Thanks All! for the preperation tips and recipes.

BigM, I think my first attempt will be as you suggested, simple with butter, and lemon.

Next time I want to try Maverick's almondine preperation, sounds yummy!

Board-O, is that ancho chile a powdery, liquid oil or fresh pepper? I'm guessing a powdery form of it. Give the dish a piquant spin.

ArieS, Frown sounds great, however I have a shellfish allergy. I know, I know, makes me miss out on a whole world of cuisine that I can't partake in. Truthfully, that's ok, because I can't stand the smell of it cooking anyway.

Thanks again, this is the stuff that makes this forum so great!

My wife does a great preparation involving vermouth and pistachios.
If you want the recipe I'll try to dig it out, but basically you fry the sole in butter then in the pan you add chicken stock, vermouth, chopped green scallions (spring onions in the UK) and lightly chopped pistachios - reduce it and pour it over the sole. Goes great with boiled baby potatoes.

Sounds delicious, if it wouldn't be too much trouble, I would love to have your wife's recipe. Thank you.

Board-O, sweet pepper, sounds better and better.

big m is right. this is a fish you donot want to use to much on.

allso back in the good old day it use to be done table side, skin debone then served. white wine capers s&p lemon or just brown butter chopped parsley sp.lemon (minere)
very delicate , you allmost want to serve it by itself!
Okay, here you go.

1 1/2 pounds sole fillets
A little plain flour for dusting
About 1/3 cup butter
About 2 tablespoons oil
1/4 cup thinly sliced green onions (including tops)
1/2 cup dry vermouth
1/2 cup regular-strength chicken broth
1/3 cup roasted salted or unsalted shelled pistachios, coarsely chopped (about 2/3 cup nuts in the shell)

Rinse the fish and pat dry; dust with flour, shaking off excess. Melt 1 tablespoon of the butter with 1 tablespoon of the oil over medium-high heat. Fry a few of the fillets, turning once, until the fish flakes when prodded in thickest part with a fork (about 2 minutes total). Lift out and place on a warm platter; keep warm. Repeat until all fish is cooked, adding more butter and oil as needed. Add onions, vermouth, and broth to the pan; boil, uncovered, over high heat until reduced by half. Reduce heat to low and add 1/4 cup butter; stir constantly until butter is completely blended into sauce. Stir in pistachios; then spoon sauce over fish.
Thank you Dave! Sounds great.

Bez, I hear ya back in the day. That must be the same day that Chateaubriand used to be carved tableside and Steak Diane was finished off tableside.

I agree to keep it simple and bake or broil. I think it would fall apart on the grill unless wrapped in foil. Anything too rich or flavorful and you'll have just the nice texture and not the taste of the fish. The vermouth idea sounds interesting too.

Dover sole is really good in tamales. Use good masa, sole, and a light cheese, like mexican queso fresco. Diced zuchinni and yellow squash are good additions also. Maybe some lemon zest too.
A little update on my newest found favorite fish dish....

First time I prepared this I made it like big M suggested, broiled with a little wine, lemon, parsley and butter sauce. Next go around was ala Maverick with almondine and capers.

Last night I made Dave's wifes pistachio recipe for my sister and she loved it!

I just found some powered ancho pepper and will be looking forward to trying Board-O's version.

Thanks to All!!!


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