{"id":13438,"date":"2020-02-27T16:43:40","date_gmt":"2020-02-27T08:43:40","guid":{"rendered":"https:\/\/seafoodsociety.hk\/recipe-dover-sole-a-la-meuniere\/"},"modified":"2023-04-10T13:07:15","modified_gmt":"2023-04-10T05:07:15","slug":"recipe-dover-sole-a-la-meuniere","status":"publish","type":"post","link":"https:\/\/seafoodsociety.hk\/zh-hant\/%e9%b0%88%e9%ad%9a%e9%a3%9f%e8%ad%9c\/recipe-dover-sole-a-la-meuniere\/","title":{"rendered":"Recipe: Dover Sole a la Meuni\u00e8re"},"content":{"rendered":"

This simple French dover sole dish makes a perfect dinner party main course, or a light and comforting supper.<\/p>\n

Also known just as \u2018Dover sole meuni\u00e8re\u2019. The dish gets its name from the light dusting of flour the fish is given before frying.<\/p>\n

\n
\u00a0Serves 2<\/div>\n<\/div>\n
\n

Ingredients<\/h2>\n\n\n\n\n\n\n\n\n\n\n
2 x 400-450g<\/td>\nDover soles, trimmed and skinned<\/td>\n<\/tr>\n
<\/td>\nSalt and freshly ground white pepper<\/td>\n<\/tr>\n
25g<\/td>\nplain flour<\/td>\n<\/tr>\n
4 tbsp<\/td>\nvegetable oil<\/td>\n<\/tr>\n
40g<\/td>\nunsalted butter<\/td>\n<\/tr>\n
2 tsp<\/td>\nlemon juice<\/td>\n<\/tr>\n
1 tbsp<\/td>\nchopped parsley<\/td>\n<\/tr>\n
1<\/td>\nlemon, cut into 6 wedges, to serve<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h2>\n

Season the Dover soles with salt and white pepper.\u00a0Dip on both sides into flour and then pat off the excess.<\/p>\n

Heat the oil in a large well-seasoned or non-stick frying\u00a0pan. Add one of the soles, lower the heat slightly and add\u00a0a small piece of the butter. Fry over a moderate heat for\u00a04\u20135 minutes, without moving, until richly golden.\u00a0Carefully turn the fish over and cook for a further\u00a04\u20135 minutes until golden brown and cooked through.\u00a0Lift on to a serving plate and keep warm. Repeat with\u00a0the second fish.<\/p>\n

Remove the bones as described in my Rick Stein’s Fish & Shellfish\u00a0video skills guide.<\/p>\n

Discard the frying oil and wipe the pan clean. Add the\u00a0remaining butter and allow it to melt over a moderate heat.\u00a0When the butter starts to smell nutty and turn light brown,\u00a0add the lemon juice, parsley and some seasoning. Pour\u00a0some of this beurre noisette over each fish and serve\u00a0with the lemon wedges.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

This simple French dover sole …<\/p>\n","protected":false},"author":81,"featured_media":10345,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[399],"tags":[],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13438"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/users\/81"}],"replies":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/comments?post=13438"}],"version-history":[{"count":1,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13438\/revisions"}],"predecessor-version":[{"id":13439,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/posts\/13438\/revisions\/13439"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/10345"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=13438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/categories?post=13438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/tags?post=13438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}