Dover Sole Almondine
Of all the fish eaten today, the Dover sole is one of the most expensive. It is also one of the most delicious, with a unique taste and texture.One fan of Dover sole describes the fish as being “more like a meat. It doesn’t have the texture of a normal fish.” And it makes the ideal choice for those who do not even like eating fish for dinner.
Dover Sole are long and elliptical flat-fish with darkish skin. They are similar to their cousin the Flounder, but more mild, delicate and sweet in flavor.Chefs prize Dover sole for its mild, buttery, sweet flavor and versatility, and for its ease of filleting. The fish yields fillets that hold together well in a variety of recipes. Because Dover sole fillets provide a firm and meaty template that lends itself being poached, steamed grilled, broiled, or baked whole. As fillets, Dover sole can also be gently pan-fry or sauté. Although the flavor is delicate, it’s very well suited to buttery-rich sauces and stands up well to the heavy sauces favored by European chefs.
There are no true soles along America’s eastern shore, though there are several species in European waters. The best of them is the Dover sole, a mainstay of the European seafood scene for generations and considered one of the foundations of Continental cuisine. This thick-bodied flatfish never gets much longer than 20 inches and, like other soles, has its eyes on the right-hand side.
The geographical title "Dover" comes from Dover, the English fishing port. During the 19th century, Dover could supply more fish for London’s Billingsgate market than any other fishing village at the time. However, despite its name, Dover sole is caught in other places. This flatfish ranges from the Mediterranean to the North Sea and is usually found in shallow waters. The best grounds are said to be the North Sea and the Bay of Biscay. Dover sole is landed by trawlers. In terms of sustainability, Dover sole is sourced from the waters of Africa, France, Italy, Netherlands and the United Kingdom.
Because of its prestige, the name "Dover sole" was borrowed to name the eastern United States Pacific species Microstomus pacificus, known as West Coast Dover sole. However, don’t confuse the European Dover sole with America’s West Coast “Dover” sole . They are not the same fish and are quite distinct species with different culinary properties. For example, the Pacific species of sole has thinner, less firm fillets and sells for a lower price.
Like all flatfish, Dover sole yields a thin fillet, which makes it prone to over-cooking. As a result, it’s better suited to poaching, steaming or saucing than to dry-heat methods like baking or broiling. When sautéing, slip a slice of raw potato under the thin part of the tail to allow for more even cooking. Dover sole is considered excellent cooked on the bone. In fact, in England, the fish is often served whole and filleted at the table.
This recipe is simple and straightforward yet packed with flavor, this technique is for home cooks and professionals alike.
Serves 6
Ingredients:
½ cup all-purpose flour
6 4-ounce skinless, boneless sole or other thin fish fillets,
Kosher salt, to taste
Freshly ground white or black pepper, to taste
4 tablespoons clarified butter
4 tablespoons unsalted butter, diced, at room temperature
3 tablespoons minced parsley
Maldon sea salt flakes
1 lemon, cut into wedges, for serving
Directions:
Heat oven to 200 F .
Prepare a baking sheet with a cooling rack on top and place in the oven.
Add the flour on a large, shallow plate.
Pat the sole dry with a clean kitchen towel. Season both sides of fish fillets with salt and pepper to taste. Dredge the fish in the flour, lift it out of the flour, and use your fingers to gently tap the fish to remove any excess flour.
Heat a 12-inch nonstick or enamel-lined skillet over medium-high heat. Add 2 tablespoons clarified butter in the skillet.When the butter begins to bubble, place the fish in the pan and reduce the heat to medium-low. After 2 minutes, use a spoon to baste the fish with the hot butter to expedite cooking, approximately 1 minute. Turn the fish over and baste occasionally for 2 to 3 minutes s before it becomes too crispy. Check the doneness of the fish by testing the resistance with a paring knife: It’s cooked if the blade easily penetrates the fish; the fish is still raw if the knife bounces back. Transfer the fish to the cooling rack set over a baking sheet to drain. Place the baking sheet in the oven.
Wipe the skillet clean with a clean towel. Add 2 more tablespoons clarified butter to skillet and heat until bubbling, then cook remaining fillets.
To serve, arrange the fish on a warm serving platter. Top with parsley. In reserved skillet, heat remaining 4 tablespoons unsalted butter until bubbling and golden. Add the almonds and toast until golden brown, about 1 to 2 minutes, then pour evenly over fillets. Sprinkle with a pinch of Maldon salt and serve immediately, with lemon wedges on the side.
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