Recipe: Whole Sauteed Dover Sole

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Categories: Taste1

Yield: 2 servings

      2    Whole Dover sole; gutted and
           -- scaled
           (about 12 ounces after
           -- gutting)
      2 tb Milk
           Salt; to taste
           Freshly-ground black pepper;
           -- to taste
           Flour; for dredging
      9 tb Butter
      2 tb Chopped parsley
           Lemon wedges
           Parsley sprigs

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 - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net

03-27-1998

Suggested Wine: Chablis Premier Crus, Montee de Tonnerre - 1987

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

Be Fishers of Men.... You catch 'em, He'll Clean 'em.

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