Dover Sole A La Meuniere

I have learned quickly that flat looking fish are called “tongs” in the Netherlands, and that flat looking fish are sole fish. Slibtong (dover sole) is not cheap and often served in the restaurants. One could easily pay up to Euro22.90 for a simple pan fried slip tong with some boiled spinach and potatoes at the side.

Early Wednesday walk to the market, I got myself 4 dover soles. Standing in the middle of the market, quickly googling recipe for the fish and I decided on the classic French a la meuniere. Simple ingredients, easy to make, nothing that I cannot understand.

Dover soles are usually sold with the skin removed, if not, ask the fish monger to do it for you. I think I paid about Euro8 for 4 dover soles. If you can’t find dover sole in your market, might be able to try replacing them with any other sole fish. If you don’t know what is a sole fish, google it!


  • 4 sole fish – skin removed
  • Half a lemon or about 1 tablespoon of lemon juice
  • Butter – a about 100gram (is about 1/3 of the 250gram block), you are to melt this to make your sauce so be generous
  • Olive oil – instead of frying in butter, I op for the healthier olive oil, there is enough butter used in the dish already!
  • Flour
  • Salt and white pepper
  • Parsley – a handful of leaves, finely chopped
The fish
  1. Wash and dry the sole fish, rub some salt and pepper on the sole fish.
  2. Pour some flour on a plate, add some pepper and salt into the flour, mix well. Dredge the sole fish over the flour and shake of the excess.
  3. Heat up a big pan (that fits the fish in one or two batches) with some olive oil enough to cover all surface of the frying pan.
  4. When the oil is hot (but not smoky hot), pan fry the sole fish for about 3 minutes each side. Keep them warm in the oven of about 100 celcius degree while you make the sauce and side dish.

The sauce

1. Put the butter in a sauce pan and melt in under low temperature, You want to brown the butter but not burn it.

2. When it’s brown, remove from the heat and add a tiny pinch of salt, some white pepper, the chopped parsley and about 1.5 tablespoon of lemon juice. Taste the sauce, add more lemon juice or salt if you like.

The side dish

You choose your own side dish for the fish! We had some steamed brocoli, baby carrots and mashed potatoes next to our fish.

Arrange the fish and side dishes on the serving plates, pour the butter sauce over the fish and you just made yourself a classic French way of cooking the sole fish! The dish paired very nicely with a glass (or two or three!) of nice Chardonnay.

About MyTasteHisTaste

Love eating and wine drinking.
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One Response to Dover Sole A La Meuniere

  1. Willem says:

    Very nice recipe for one of my favourite classic French fish dishes. This simple frying works out perfects, and the sauce is sublime. Of course, with al the butter a rich chardonnay should pair. Since the fish has finesse, and there is some lemon, some acidity is needed, so go to the grape’s birthplace: Burgundy. The nice balanced acidity of these wines also cuts through the fat, and most importantly, the richness complements the butter. For richness go Southern Burgundy. You don’t need a too ‘high’ cru for such a simple dish (try Macon Villages, Saint Veran, Pouilly Fuisse and the likes of them).
    We had one that I hid away years ago: Guillemot-Michel’s ‘Quintaine’ Macon Villages 2006. I expected it to age well, and it did. And still was superfresh 🙂
    The nice thing about this specific wine is the sheer ripeness of the grapes. I suspect there to be even a few noble rotted ones in there (no sweetness in the wine though!).
    It has the richness of Schaetzle pinot blanc, Hiedler’s ‘Maximum’ gruner veltliner, or Loewenstein’s ‘Asphodil’ sylvaner. Great stuff!
    one more bottle left…

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