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Dover Sole with Lemon Butter Sauce inspired by Locke-Ober
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Inspired by Locke-Ober

Dover Sole with Lemon Butter Sauce

Main Course
This classic preparation showcases the delicate flavor and texture of Dover sole with a light, traditional lemon butter sauce. The fish is carefully deboned tableside in the restaurant tradition, but this adaptation allows home cooks to prepare and present this elegant dish with the same refined simplicity.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4

Ingredients

  • 4 whole Dover sole fillets (About 6-8 oz each, skin removed)
  • 1/2 cup All-purpose flour (For dredging)
  • 8 tbsp Unsalted butter (Divided)
  • 2 tbsp Olive oil
  • 2 tbsp Shallots (Finely minced)
  • 3 tbsp Fresh lemon juice
  • 1/4 cup Dry white wine
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Capers (Drained and rinsed)
  • 1 to taste Kosher salt
  • 1/4 tsp White pepper (Freshly ground)
  • 4 whole Lemon wedges (For garnish)

Tools You'll Need

  • Large non-stick skillet or well-seasoned sauté pan
  • Whisk
  • Fish spatula
  • Paper towels
  • Shallow dish for dredging
  • Aluminum foil

Chef's Tip

When cooking delicate Dover sole, use a large, well-seasoned or non-stick pan to ensure the fish doesn't stick. The key is to dredge the fish very lightly in flour and maintain a moderate heat so the butter doesn't burn while the fish cooks evenly.

Instructions

  1. Pat fish fillets completely dry with paper towels. Season both sides with salt and white pepper.
  2. Place flour in a shallow dish and lightly dredge each fillet, shaking off excess flour.
  3. Heat a large non-stick skillet or well-seasoned sauté pan over medium heat. Add 2 tablespoons butter and the olive oil.
  4. When butter is foaming but not browning, add fish fillets (you may need to cook in batches depending on pan size).
  5. Cook until golden brown on first side, about 3 minutes. Carefully turn and cook second side until fish is opaque and flakes easily, about 2-3 minutes more.
  6. Transfer fish to a warm platter or individual plates and tent loosely with foil to keep warm.
  7. Prepare sauce: Wipe out pan with paper towel. Return to medium heat and add 1 tablespoon butter.
  8. Add shallots and sauté until soft but not browned, about 1 minute.
  9. Add white wine and lemon juice, increase heat to medium-high and simmer until reduced by half, about 2-3 minutes.
  10. Remove pan from heat and whisk in remaining 5 tablespoons butter, one tablespoon at a time, until sauce is smooth and emulsified.
  11. Stir in parsley and capers. Season with salt and white pepper to taste.

Plating

Place one fish fillet on each warmed plate. Spoon the lemon butter sauce evenly over each fillet, being sure to include some capers in each portion. Garnish with a lemon wedge and a small sprig of parsley. Serve immediately.

Storage & Reheating

This dish is best enjoyed immediately after preparation. The delicate texture of Dover sole does not withstand storage or reheating well. If you must store leftovers, refrigerate in an airtight container for no more than 1 day and gently reheat in a 275°F oven just until warmed through.

About This Recipe

Dover Sole was a signature dish at Boston's historic Locke-Ober restaurant, where it was expertly prepared using traditional European techniques. This preparation honors the simple elegance of the original dish, which allowed the delicate flavor of the premium fish to shine. The classic lemon butter sauce complements without overwhelming the sole, creating a timeless dish that epitomizes fine dining craftsmanship.

How did it turn out?

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