At my restaurant we used to sell a Grilled Dover Sole, until we decided to change the menu for the winter season. On a nightly basis I would deftly fillet the Dover Sole for our customers, and I decided one night that I would have to get some at home and make it in a more "classic preparation". For those who don't know, Dover Sole A la Meuniere is a classic french dish which literally translates as in the style of the miller's wife. Since the miller always had flour around, the fish is lightly dredged in flour, then cooked in butter till golden brown. The addition of butter cooked till brown, lemon, and parsley completes the dish a la minute to create the Meuniere Sauce.
This dish is well suited to a crisp white wine, with either a lot of acidity such as a Sauvignon Blanc or a rich Chardonnay or Chablis.
If you have never had a chance to taste Sole Meuniere, then you should try to find a place that serves it. Its such an amazing dish, with a complex flavor and a firm textured white fish.
Dover Sole a la Meuniere with a quick style Ratatouille
