(Glyptocephalus Cynoglossus)

DOVER SOLE A LA MEUNIERE

INGREDIENTS:

• 1 fresh Dover sole, cleaned
• 1 cup flour
• 1 1/2 ounces olive oil
• Salt and pepper (to season flour)

For the Sauce:
• 2 ounces whole butter
• 1/2-ounce white wine
• 1/2 lemon, juiced
• 1 tablespoon chopped parsley
• Salt and pepper, to taste

DIRECTIONS:

Preheat oven to 350 degrees F. Lightly dredge Dover sole in seasoned flour. Heat 1 1/2-ounces of olive oil in a medium pan until it begins to smoke. Saute sole until golden brown on each side (about 1 to 2 minutes per side). Finish in oven for 4 minutes. De-bone sole.

Sauce:
Add 2 ounces of whole butter to a small fry pan and heat until the butter gets brown. Add white wine, lemon, parsley salt and pepper. Pour over sole.

Yield: 1 serving
Prep Time: 15 minutes
Cook Time: 5 minutes