Pan-Fried Dover Sole with Meunière Sauce, Saffron Mash & Sautéed Vegetables


Ingredients


For the Dover Sole Meunière  

- 2 Dover sole fillets 

- Salt & white pepper (to taste) 

- ¼ cup (30g) all-purpose flour (for dusting)  

- 3 tbsp unsalted butter  

- 1 tbsp olive oil 

- 1 tbsp lemon juice (fresh)  

- 2 tbsp parsley, finely chopped  

- 1 tsp capers (optional)  


For the Saffron Mash Potatoes  

- 1 lb (450g) Yukon Gold potatoes, peeled & cubed  

- ¼ tsp saffron threads (steeped in 2 tbsp warm cream)  

- ½ cup (120ml) heavy cream (warmed)  

- 4 tbsp (60g) unsalted butter  

- Salt & white pepper to taste  


For the Sautéed Vegetables 

- 1 cup green beans (trimmed)  

- ½ cup red & yellow cherry tomatoes, halved  

- 1 tbsp olive oil  

- 1 garlic clove, minced  

- Salt & black pepper to taste  

- ½ tsp lemon zest (optional)  


Instructions  


Saffron Mash Potatoes 

1. Steep saffron: Warm cream slightly, add saffron, and let infuse 10 mins.  

2. Boil potatoes in salted water until tender (~15 mins). Drain well.  

3. Mash potatoes with butter, saffron cream, and warm heavy cream until silky. Season with salt and white pepper. Keep warm.  


Sautéed Vegetables  

1. Heat olive oil in a pan over medium-high. Sauté green beans 3-4 mins until crisp-tender.  

2. Add cherry tomatoes and garlic, sauté 1-2 mins more. Season with salt, pepper, and lemon zest. Set aside.  


Pan-Fried Dover Sole  

1. Pat fish dry, season with salt and white pepper, then lightly dust with flour (shake off excess).  

2. Heat 1 tbsp butter + 1 tbsp olive oil in a non-stick pan over medium-high.  

3. Place fillets skin-side down, pressing gently for 2-3 mins until golden and crisp. Flip, cook 1-2 mins more. Transfer to a plate.  


 Meunière Sauce

1. In the same pan, melt 2 tbsp butter over medium heat. Swirl until it turns nutty brown (30 sec).  

2. Remove from heat, add lemon juice, parsley, and capers (if using). Spoon over sole.  


Plating  

1. Spread saffron mas in the center of each plate.  

2. Place sole fillet on top, drizzle with Meunière sauce.  

3. Arrange green beans and tomatoes alongside. Garnish with extra parsley.  


#byronella

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