Dover Sole Meuniere

by Nikolai Nikitenko April 28, 2016

Dover Sole Meuniere



DOVER SOLE FILLETS, 4-5 oz. ea.                     3-4 lbs.

Salt                                                                      2 tsp.

Black pepper                                                    1 tsp.

Flour                                                                   2 cups

Butter, salted                                                   12+ Tbsp.

Lemon, juiced                                                  2 ea.


Curly Endive Salad

Curly endive                                                        6 oz. 

Arugula                                                                4 oz.

Parsley leaves, fresh                                        1 cup

Lemon zest                                                         1 Tbsp.

Olive oil                                                               4 oz.

White wine or champagne vinegar               1 oz. 

Sea salt                                                               1 tsp.



Brioche bun                                                          12 ea.

Butter, softened                                                    8 Tbsp.

Capers                                                                   to garnish


Meunière: Season fillets with salt and pepper. Spread flour on plate, dredge fillets in flour, shaking off excess. Melt 1 Tbsp. butter in large skillet; add a fillet and cook over high heat for 2 minutes. Turn fullet and cook for 1 minute. Repeat process for each fillet.

When all fillets are cooked, melt remaining butter in skillet, stirring often until butter smells nutty and is golden brown. Remove brown butter from heat and set aside.

Curly Endive Salad: Combine all ingredients; toss to combine. Drizzle with oil and vinegar; add salt. Refrigerate.

Assembly: Open brioche bun, spread with butter and toast on griddle or under broiler. Place sole fillet on toasted bun bottom. Drizzle with warm Meunière sauce from the skillet. Arrange salad on top of sole fillet. Garnish with capers. Lean bun crown against salad.




Toss sautéed sole and cooked fettucine or linguine with Meunière sauce. Top with Parmesan cheese, parsley and freshly ground black pepper.


Serve with crispy French fries for a bistro classic. Add a bit more Meunière sauce to season the fries.

Nikolai Nikitenko
Nikolai Nikitenko


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