Dover sole à la meunière recipe

Dover sole is the very finest flat fish in the sea. It has a beautiful, sweet flavour and firm, white meaty texture which falls easily off the bone when it’s cooked whole.

This classic Dover sole recipe is very popular in our restaurants, and we’d love you to try it at home using Cornish Dover sole from Stein’s Online Fishmonger. Charlie Stein says it pairs perfectly with a cold bottle of White Burgundy and some lively chat around the table.

Rick says "Also known just as ‘Dover sole meunière’, this is ‘miller’s style’. The dish gets its name from the light dusting of flour the fish is given before frying."

Pan-fried Dover sole recipe

There’s nothing quite like pan frying a whole Dover sole in plenty of foaming butter. Rick says: "There are surely no better pan-sized fish than Dover soles when skinned and fried whole à la meunière (dusted with seasoned flour) and finished with a little beurre noisette and lemon." It’s the perfect date night dinner or a special occasion supper for a fish loving family to enjoy at home.

Ingredients and method

Serves 2

- 2 x 400–450g Dover soles, trimmed and skinned
- Salt and freshly ground white pepper
- 25g plain flour
- 4 tbsp vegetable oil
- 50g unsalted butter
- 2 tsp lemon juice
- 1 tbsp chopped parsley
- 1 lemon, cut into 6 slices, to serve


1) Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.

2) Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden.

3) Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish.

4) Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat. When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley and some seasoning.

5) Pour some of this beurre noisette over each fish and serve with the lemon slices.

This Dover sole recipe is one that's stood the test of time at The Seafood Restaurant in Padstow, a real Rick Stein classic and one we hope you enjoy recreating in your kitchen at home. Just remember, serve with lashing of the beurre noisette for ultimate taste.

Happy cooking.

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