Dover Sole
6 sole fillets
Salt & white pepper
¾ cup flour
6 Tbsp vegetable oil
1 ½ sticks butter
¼ cup lemon juice
¼ cup parsley, chopped
Preheat oven to 300 degrees. Season both sides of the sole with salt and pepper. Combine the sole and flour in a zip –lock bag and shake to coat the sole with flour. Heat 2 Tbsp of oil in a large skillet over medium-high heat until it smokes. Add 2 fillets and cook for 2 minutes on each side. Transfer the cooked fillets to the oven to hold while you cook 2 more batches of fish. When all the fillets are in the oven, wipe the skillet clean with a paper towel. Add the butter to the skillet over medium heat. After the butter foams and begins to turn a nutty brown, add the lemon juice and parsley. Add salt and pepper to taste. Serve the fillets with a liberal amount of the sauce spooned over.
Our comments: Holly Hands gave me the best cookbook from Balthazar in New York. It takes the mystery out of preparing many of the fish, meat and poultry dishes that taste so good in the restaurant, always seemed to fall flat at home. Thank you, Holly!