Cooking Dover sole a la Meuniere with Boundary's head chef Peter Weeden

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

dover sole

💰Cheaper: flounder

Flounder is a more affordable white fish.

Remove the dark skin from the dover sole and scale the white side.

Use a finger to push under the gill cover and pull the skin off gently to avoid tearing.

Use a clean J cloth to grip the skin while pulling it off.

Scale the other side of the fish using a scaler or the back of a knife, ensuring all scales are removed.

Trim the head and frills from the fish using kitchen scissors, leaving a bit of meat for flavor.

Prepare lemon segments by cutting off the ends and slicing around the connective tissue to minimize waste.

Remove any seeds from the lemon segments and slice them into smaller pieces.

Prepare a fish stock using the fish head, water, white wine, thyme, and shallot if desired.

Dust the fish lightly in seasoned flour and pat off excess flour.

Melt unsalted butter in a steel pan until it is hot but not burning, then add the fish skin-side down.

Cook the fish until it is golden brown on both sides, ensuring it does not stick to the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens