'The name Dover sole is said to come from the fact that in the 1800s there was massive demand for this species from wealthy people in London. A regular and fast stagecoach service ran for most of the year to speed the catches of this species from the ports of Dover where the fish was caught in abundance to the capital to meet the demand.
INGREDIENTS: FOR 1 PERSON
Dover sole,trimmed and skinned 400-600 gm x 2
plain flour 25g
vegetable oil 4 tbsp
unsalted butter 40g
lemon juice 2 tsp
chopped parsley 1 tbsp
lemon, cut into 6 wedges, to serve 1
Season the Dover soles with salt and white pepper. Dip on both sides into flour and then pat off the excess.
Heat the oil in a large well-seasoned or non-stick frying pan. Add one of the soles, lower the heat slightly and add a small piece of the butter. Fry over a moderate heat for 4–5 minutes, without moving, until richly golden. Carefully turn the fish over and cook for a further 4–5 minutes until golden brown and cooked through. Lift on to a serving plate and keep warm. Repeat with the second fish.
Discard the frying oil and wipe the pan clean. Add the remaining butter and allow it to melt over a moderate heat.
When the butter starts to smell nutty and turn light brown, add the lemon juice, parsley and some seasoning. Pour some of this beurre noisette over each fish and serve with the lemon wedges.
To serve the fish gently slid the fillets from each side of the fish and put them on warmed plates before spooning over the
dressing with a lemon wedge on the side.