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Sole Dore Recipe

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Sole Dore Recipe

Sole Dore Recipe

Photo © John Mitzewich
Sole Dore is named after a town in England, and is a wonderful way to enjoy the delicate flavor of sole. The sole is sautéed in butter after a light egg batter, and finished with an easy lemon caper sauce.

Makes 4 Portions of Sole Dore

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1 1/2 pound sole filets
  • salt and fresh ground black pepper to taste
  • 2 cups flour
  • 4 eggs, beaten
  • 4 tbsp butter
  • 1 tbsp capers
  • 1/4 cup lemon juice
  • 2 tbsp chopped fresh parsley
  • 1 tbsp cold butter
  • 4 lemon wedges

Preparation:

Pat sole filets dry with paper towels, and season both sides with salt and fresh ground black pepper to taste. Place the flour in a baking dish, and the beaten eggs in another. Dredge the fish filets, one at a time, in the flour to coat both sides, and then transfer into the dish of eggs. Turn the sole filets in the egg to coat both sides, and leave in the egg.

Once all the sole filets are floured and transferred into the dish of eggs, place in the refrigerator until needed. In a large non-stick skillet, melt the butter over med-low heat, until it begins to sizzle slightly. Lift the sole filets out of the egg mixture, allowing the excess to drip off, and sauté for 2-3 minutes per side until golden brown. Cook in batches if necessary, and keep warm in a very low oven.

When all the sole is cooked, turn off the pan, and add the capers, lemon juice, parsley, and cold butter to the pan. Whisk until the butter melts. Taste for salt and pepper, and adjust. Place the sole on four warm plates, and spoon over the sauce. Serve with lemon wedges.
User Reviews

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 5 out of 5
Old reliable, Member bill.sanders

I first sauteed Dore with Lemon Caper butter sauce more than 30 years ago after having eaten it in a Las Colinos, TX (suburb of Dallas). I'll admit it took a few wrong turns and not a few bad sauces to make this the perfect 'for guests' dinner treat. Today I cook it and it has become the favorite of all my dishes to my step-son, my wife and a dozen or so family members. For many years I had my own restaurant where I served 'Dover Sole with Lemon Caper Sauce' to guests who returned again and again to enjoy this delicate dish. I suggest you make certain you have all the needed ingredients for sauteeing (Mise En Place) before you start. It is, after all, a very delicate dish and the least bit of wasted time in the process can result in crumbling cooked Sole, not enough butter and never enough egg for the batter. Try it until you get it right. You'll be very pleased with the result, even the failures are excellent, thanks to Sole.

4 out of 4 people found this helpful.

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