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Dover Sole Meunière with Sautéed Haricots Vert

Gourmet rendition of a classic recipe for Dover Sole fish.

INGREDIENTS
  1. 4 whole Dover Sole fish, head removed, sides trimmed, dark skin removed, white skin scaled
  2. 4 oz Vermont Creamery® Butter
  3. ¼ cup Basso® Extra Virgin Olive Oil
  4. Juice of 1 lemon + lemons for garnish
  5. Badia® Sea Salt
  6. Badia Ground White Pepper
  7. 1 tsp parsley, chopped
  8. 1/4 small onion, chopped
  9. Pillsbury Flour
  10. 1 lb Haricots Vert, blanched and iced
DIRECTIONS:

Add half of the butter and olive oil to a large sauté pan over medium heat. Season the cleaned Dover Sole with salt and white pepper. Dredge the fish in flour, shaking off excess. Place skin side down in the hot sauté pan. Cook fish for 4-5 minutes until golden brown. Turn over and cook for a further 4-5 minutes until golden brown on both sides. Transfer to a heated plate. 

In a separate skillet, heat 1 oz butter over medium-high heat. Cook onions 2-3 minutes until translucent. Add haricots vert and sauté 2-3 minutes. Season with salt, white pepper and fresh herbs to taste. Sauté for 1-2 minutes.  Wipe out the fish sautée pan and put back on burner. Add rest of butter, let it brown and start to foam. Add lemon juice and parsley and swirl around.

Place the haricots vert on the heated plate next to the Dover Sole. Pour the butter and parsley mixture over the fish. Garnish with fresh lemons and parsley.

Serve and enjoy. Bon Appétit!

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December 2012
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