Sole Meunière with Dover Sole: Delicate and Lemony Dish. One of My Favorite Dishes from France

Prepare clarified butter by melting 3 sticks of butter in a heavy pot on low heat for about 10 minutes until foamy, then scoop off the white foam and strain through cheesecloth to remove solids.

Trim the ends of the green beans and set aside.

Smash the garlic clove to release oils, then chop it finely and set aside with the green beans.

Peel and finely chop the shallot, then combine with the garlic.

Peel the potatoes and place them in a pot of water, then bring to medium-high heat to boil.

Juice the lemon, reserving about 2 tablespoons for the dish and slice the remaining lemon for garnish.

Season the Dover sole fillets with salt and pepper, then dredge in flour.

Heat clarified butter in a pan over medium heat until hot, then add the floured Dover sole fillets.

Cook the fillets for about 3-4 minutes on each side until golden brown and cooked through.

In a separate pan, sauté the shallot and garlic in a bit of clarified butter, then add the green beans and cook until tender.

Serve the Dover sole with the sautéed green beans and boiled potatoes, garnished with lemon slices and parsley.

Equipment Needed

Spice Level:

Dietary