Dover Sole Medusa Recipes

DOVER SOLE MEUNIERE

Steps:

• Preheat the oven to 400 degrees F.
• Place the flour in a shallow dish large enough for the whole fish. Season the flour with salt and pepper. Dredge the fish to lightly coat and set aside.
• In a saute pan large enough to fit the whole fish, heat the clarified butter over medium-high heat. When the fat begins to lightly smoke, place the fish in the pan and cook, without moving, until browned, about 4 minutes. Turn the fish over and repeat on the other side. Transfer the fish to the oven on a sheet tray fitted with a rack. Cook until tender and cooked through at the thickest part of the spine, 8 to 10 minutes.
• Heat the same saute pan with the high-fat butter it butter begins to lightly brown. Add the lemon juice (as much or as little as you like) to stop the cooking. Add the capers and finish with the parsley. Taste the sauce and season if necessary with more pepper but not salt because of the capers.
• Rest the fish, then serve whole with the sauce poured over the top.

PAN-FRIED DOVER SOLE

Steps:

• Spread crushed crackers onto a plate. Pour eggs into a shallow dish.
• Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated.
• Heat oil in a large, non-stick skillet over medium-high heat.
• Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated.
• Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

DOVER SOLE MEDUSA

Steps:

• For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
• Reduce heat; add cream and cook until reduced to a very small amount.
• Whisk in butter, one piece at a time until completely blended.
• Strain sauce and keep warm over warm water.
• Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
• Add head, skin and ribs to fish stock.
• Cut each fileted side into 8 lengthwise strips.
• Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
• Gently lower the fish by the tail into the liquid.
• As the fish cooks, the strips should curl slightly; cook for about two minutes.
• Gently remove fish from pan and drain on absorbent paper; keep warm.
• Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
• Remove from pan and drain on absorbent paper.
• Season the fish to taste with salt and pepper.
• Arrange each fish attractively on warmed serving plates.
• Sprinkle with capers and garnish with fried fennel.
• Pour warm beurre blanc around the outside of the fish.

DOVER SOLE A LA MEUNIERE

Steps:

• 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 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

DOVER SOLE A LA MEUNIERE

Steps:

• 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 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

STUFFED DOVER SOLE

Steps:

• Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
• Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
• Place Dover Soles in small Baking Dish (ungreased).
• In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
• Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
• Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
• Preheated oven of 325.
• Cook for 20-25 mins.
• In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
• Goes perfect with Salad, Vegetable, or Rice.

DOVER SOLE FILLETS WITH CASHEW CHUTNEY

Steps:

• For the chutney (prep time includes marinating chutney, you can make the night before), mix all ingredients and allow flavors to mingle for about 3 hours- if you are in a pinch, it's fine to marinate it for less time.
• Rinse fillets and pat dry-- make sure they are not slippery at all.
• Preheat oven to 375°F.
• Put olive oil in the bottom of a baking dish, tilt to coat bottom.
• Combine ginger garlic paste with tumeric, chili powder, cumin and salt and rub this all over the fillets on both sides.
• Take each fillet and place about 3 tablespoons of chutney near the wide end and roll it up.
• Place fillet rolls seam side down in the oiled dish.
• Bake in preheated oven.
• Fish are done when they flake with a fork, about 30 minutes (watch closely; if your fillets are a little smaller or they are rolled a little bigger, the cooking time will vary).
• Serves 4- 8, depending on the size of your fillets- we serve 2 per person.