Whole sauteed dover sole
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole Dover sole; gutted and scaled | |
| (about 12 ounces after gutting) | ||
| 2 | tablespoons | Milk |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Flour; for dredging | ||
| 9 | tablespoons | Butter |
| 2 | tablespoons | Chopped parsley |
| Lemon wedges | ||
| Parsley sprigs | ||
Directions
Cut off dorsal and anal fins. Make a slit in the skin at the tail end of the dark skin side of the fish, and, using a towel for a better grip, pull the skin off. Sprinkle fish with about two tablespoons of milk on both sides. Season with salt and pepper. Dredge in a pan of flour, shake off excess. Let the fish dry on a rack for 10 minutes. Clarify 8 tablespoons butter. Pour this clarified butter into a saute pan over medium to high heat. Add the fish, white skin side up. Check after 1 minute to make sure it is not sticking and cook three minutes on this side. Turn the fish over and cook the fish 3 more minutes. Then remove the fish to a serving plate, and wipe out the pan. Add 1 tablespoon butter to pan and melt it. Pour foamy melted butter over fish. Sprinkle with chopped parsley and garnish the plate with lemon wedges and parsley sprigs. This recipe yields 2 servings.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4868 broadcast 12-02-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
03-27-1998
Suggested Wine: Chablis Premier Crus, Montee de Tonnerre - 1987 Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.