Hastings Dover Sole

Fresh Dover sole fried until golden, served with a nutty brown butter sauce, capers, parsley, and succulent brown shrimps.

Dinner Fish Seafood High Protein French Technique

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

20.6g

per serving

20.6 g total

Fat

74.8g

per serving

74.8 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Capers

Dairy

Butter

Fruits

0.5

piece

Lemon

Juice only

piece

Lemon

For garnish, sliced into rounds

GrainsCereals

Plain Flour

Seasoned with salt and pepper

NutsSeeds

Parsley

Fresh, chopped

Salt

To taste

Black Pepper

To taste

OilsFats

Olive Oil

Seafood

piece

Dover Sole

Whole, skinned and trimmed

Brown Shrimp

Vegetables

piece

Shallot

Finely chopped

Method

Coat the sole in the seasoned flour.

Fry the sole in hot olive oil for 3 minutes per side.

Melt butter in a separate pan and cook shallots until soft and butter is nut-brown.

Add lemon juice to the butter carefully.

Strain the butter through a sieve, discarding the shallots while reserving the liquid.

Mix capers, parsley, and shrimps into the brown butter.

Peel and slice the garnish lemon into rounds.

Pour the sauce over the fish and garnish with lemon rounds.