INGREDIENTS
1 Dover sole fillet
7 tbsp + 1 tsp butter, cubed
½ tbsp shallot, brunoise
2 tsp capers
1 tbsp meyer lemon pieces
2 tbsp lemon juice
½-⅔ cup pan de mie bread, cubed, crusts removed
2 tsp parsley, finely chopped
Salt, as needed
Clarified butter or oil, as needed
Wondra or AP flour, as needed
DIRECTIONS
In a small sauce pan, heat enough clarified butter to fry the bread cubes (approx. 1 pint). Bring the clarified butter to 325ºF and fry the bread cubes until golden brown. Once croutons are golden brown, remove and drain on a tray lined with paper towels. Remove the skin from the dover by making a slit across the tail towards the end of the tail fin. Using a towel gram the skin gently, but at the same time, quickly and forcefully peel the skin, pulling up towards the head. Do this for the other side as well. Dust the dover sole with wondra flour, shake to remove excess and place on the tray. In a shallow saute pan big enough to fit the dover sole, warm clarified butter over medium high heat (approx. ¾ cup). Place dover sole into the hot pan and begin to brown on both sides. Once seared, add about 4 tbsp of butter to the pan and baste first the underside then flip the fish gently and base the presentation side or the top side. Using a cake tester, insert it along the back bone and touch just under your lip or the back of your hand to gauge the temp of the cook. The cake tester should read just warm but not too hot. Remove fish from the pan and drain on a tray lined with a paper towel. Remove the fat and butter used for cooking the sole and wipe out the pan. Meanwhile, make your sauce. Over medium high heat, add the remaining 2 tbsp of butter and begin to brown. Once the butter begins to bubble and brown, nicely add your shallots and sweat briefly. Add the capers and bloom them briefly. Then, add the lemon juice and bring to a brief boil, just for a second. Add the lemon pieces, parsley, and adjust the sauce with salt as needed. Pour the hot sauce over the fish and serve.
