Geoffrey Zakarian’s Dover Sole Muniere

Geoffrey teaches you how to spice up a traditional Dover Sole with an easy-to-make Meuniere sauce and a bit zest that goes a long way.

• 1 Dover sole with bone; skinned and cleaned
• ½ cup of olive oil
• ½ pound of butter
• Salt and pepper to taste
• ¾ cup Wondra flour spice mixture
• Zest of the following: 2 oranges, 2 limes, 2 lemons

Zest mixture directions:

Blanche for 30 seconds in boiling water. Remove to silpat®, dry in oven at 200 degrees overnight. The zest mixture should become dry and crunchy but not colored or dark. Pour into spice blender and powder it. Mix with ½ Cup Wondra flour.

 

Dover sole directions:

Melt olive oil and butter in large sauté pan over medium heat. Dust fish lightly on both sides. Add fish to pan. Cook undisturbed for 3 minutes per side or until fish is slightly firm to touch in thickest part. Remove to plate with towel. Serve whole or filet.