Whole Dover Sole à la Grenobloise with Brown Butter, Capers and Croutons

Steps

1. Step 1

   Set the potatoes in a steamer basket over an inch of simmering water, cover, and steam until a knife slides in easily, 18–22 minutes. Toss with the 1 tbsp butter and a little flaky salt, cover and keep warm off the heat.

   22 min

   • 1 1/2 lb small waxy potatoes
   • 1 tbsp unsalted butter
   • flaky sea salt
2. Step 2

   Cut the lemon supremes: slice the top and bottom off 1 lemon, stand it on a board and cut the peel and white pith away in strips following the curve. Then cut each segment free from the membrane and cut the segments into 1/3-inch pieces, saving any juice. Squeeze the second lemon and set 2 tbsp juice aside.

   10 min

   • 2 lemons
3. Step 3

   Heat the neutral oil in a small skillet over medium heat and fry the bread cubes, tossing often, until golden and crisp all over, 3–4 minutes. Tip onto a paper towel and salt lightly.

   4 min

   • 2 slices day-old white bread, crusts removed
   • 1 tbsp neutral oil
4. Step 4

   Pat the soles completely dry. Trim the frilly side fins with scissors if still attached. Season both sides with fine salt and white pepper, spread the flour on a plate, and dredge each fish, pressing lightly so it coats, then shake off all the excess. Flour the fish only right before it goes in the pan.

   5 min

   • 2 whole Dover sole (about 1 lb each)
   • 1/2 cup all-purpose flour
   • fine salt
   • white pepper
5. Step 5

   Heat 3 tbsp clarified butter in a large skillet over medium-high heat until it shimmers. Lay in one sole, skinned side down, and fry without moving it until deep golden, 4–5 minutes, tilting the pan and spooning butter over the top as it cooks. Turn with two spatulas and fry 3–4 minutes more, until the flesh at the thickest part lifts cleanly from the backbone when you poke it with a knife tip. Move to a warm platter. Wipe the pan, add the remaining 3 tbsp clarified butter and cook the second sole the same way.

   18 min

   • 2 whole Dover sole (about 1 lb each)
   • 6 tbsp clarified butter or ghee
6. Step 6

   Wipe the pan out and set it over medium heat. Add the 6 tbsp cold butter and swirl until it foams, smells nutty and turns hazelnut brown, 2–3 minutes. Off the heat, add the capers (they will spatter), the reserved 2 tbsp lemon juice, the lemon pieces and the parsley. Swirl once.

   3 min

   • 2 lemons
   • 6 tbsp unsalted butter
   • 3 tbsp capers in brine
   • 3 tbsp flat-leaf parsley
7. Step 7

   Spoon the foaming brown butter sauce over the soles, scatter the croutons on top so they stay crisp, and serve at once with the warm potatoes.

   • 2 slices day-old white bread, crusts removed

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026