A well-known local French Bistro charges $29 for Dover Sole Meuniere. I created double-portions for two (my wife and I each had TWO filets) for $6.54. It takes about 10 minutes to prepare Sole Meuniere. Granted, there's comes with three vegetables. We're eating a little lighter these days and so my version was served with one veg: Braised Leeks.
Never had braised Leeks, you say? Oh you are in for a melt-in-your-mouth treat. Factoring in the price of the leeks, I spent $14.01 on the ingredients for this exquisite meal.
1-2 boneless, skinless Dover Sole filets per person
3-4 Tablespoon clarified butter or ghee
1/2 Tablespoon chopped fresh parsley per filet
1 Tablespoon unsalted butter per filet
Pat the filets dry, lightly salt and pepper them.
Set the saute pan over high heat and add the clarified butter. Let the butter get hot but not to the point where it starts to brown. Quickly dust each filet with flour and lay them in the pan. Don't crowd them. My 12-inch sautee pan holds four filets comfortably.
Let them saute for a minute or two and then turn them over. Be careful: sole filets are thin and fragile. It helps to have a spatula designed specifically for turning fish. When the filets have cooked a minute or so on the second side remove them from the pan to a warm plate, sprinkle with parsley, and cover with foil.
Drain the butter from the pan and use a couple of paper towels to wipe the pan clean. Put the pan over high heat and add the unsalted butter. When the butter has melted and is bubbling, pour it over the filets.
The leeks, you say?
Shuna Fish Lydon's exquisite leek recipe can be found here.