DOVER SOLE DELIGHTS: CLASSIC ELEGANCE ON A PLATE

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Ingredients:

1 whole Dover sole, cleaned and skinned by your fishmonger

2 tablespoons all-purpose flour

Salt and freshly ground black pepper

2 tablespoons butter

1 tablespoon olive oil

1/2 lemon

Fresh parsley, chopped for garnish

Lemon wedges for serving

For the sides (as seen in image_41.png):

Thin asparagus spears, blanched or steamed

Prepared Hollandaise sauce

Small serving of Dauphinoise potatoes (scalloped potatoes baked in cream)

Instructions:

Season the Dover sole generously with salt and pepper on both sides.

Place the flour on a flat plate and lightly dredge the entire fish in the flour, shaking off any excess.

In a large frying pan or skillet that will accommodate the fish, heat the olive oil and 1 tablespoon of the butter over medium-high heat until hot but not smoking.

Gently place the floured sole into the hot pan, dark skin side down (if it still has skin), and cook for 3 to 4 minutes without moving it, until golden brown and crispy.

Carefully flip the fish over using two spatulas.

Add the remaining 1 tablespoon of butter to the pan.

Cook the other side for another 2 to 3 minutes, or until cooked through and golden, basting the fish with the melting butter occasionally.

Squeeze the juice of 1/2 lemon over the fish.

Transfer the cooked sole carefully to a heated serving plate.

To serve as pictured in image_41.png, arrange the blanched asparagus spears neatly on top of the fish near the head end, alongside a piece of purple seaweed.

Spoon the Hollandaise sauce generously over the asparagus.

Place the small dish of Dauphinoise potatoes next to the main plate.

Garnish the fish and the potatoes with a sprinkling of fresh parsley.

Serve immediately with lemon wedges on the side.