Thursday November 20th, 2008
Dover Sole
By Chef Manolo of A.J. Maxwell's
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Serves 2
1 fresh Dover sole, cleaned
1 cup of flour
1 1/2 ounces olive oil
Salt and pepper (to season flour)
Sauce:
1 3/4 ounces of butter
1/2-ounce of white cooking wine
1/2 lemon, juiced
1 tablespoon chopped parsley
Salt and pepper, to taste
Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. Debone sole.
Sauce: Add 1 3/4 ounces of butter to a small frying pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.
