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Dover Sole "Meuniere" (stabilized & altered)

This is a non-traditional, thickened/stabilized meuniere sauce - with capers added.

Main Course
Serves: 4 people
Serve with: a starch and a veg (say dilled rice and garlic-hot pepper steamed broccoli)

8 skinless & boneless fillets Dover Sole or Tilapia
1 cup flour
salt + pepper
powdered herbs of your choice to season flour: chipotle, ginger, cardamom, etc.
2 oz. Olive Oil (not virgin because it'll be heated)
1 1/2 tbsp. butter

3 tablespoons butter
Approx. 1 1/2 tbsp. of "fish flour"
Juice of 1 lemon
2 oz. white wine
1 cup hot/warmed chicken stock (canned or from Better Than Bouillon chicken base mixed with hot-from-tap water)
2 tbsp drained capers, rinsed then coarse chopped
salt to taste (may not need any, depending on how much chicken stock you use)
pepper to taste
1 tbsp coarse chopped parsley

Preheat oven to 300 degrees F. Mix 1 cup flour with about 1 tsp each salt, pepper and assorted dry/powdered aromatics of your choise. We'll call this the "fish flour." I'll often add chipotle powder or paprika, but also some more exotic powdered herbs make it in from time to time. Lightly dredge fish fillets in this seasoned "fish flour." Heat olive oil in large, flat pan over medium-high until just before it begins to smoke. Saute fish until golden brown (about 90 seconds each side), adding butter to oil about half way through cooking time for first side. Finish in oven for four minutes while you make sauce.

In a small saucepan over medium heat, melt 3 tablespoons butter with 1 to 1 1/2 tbsp. of your dredging flour (discard the rest), depending on how much sauce you will make. 2 tbsp of flour will thicken about 1 1/4 cups of liquid. Whisk flour through butter as flour cooks, sizzling in the butter for about 90 seconds. While whisking quickly, still over heat, pour in white wine and lemon juice. As sauce begins to thicken, pour in chicken stock slowly until sauce reaches desired consistency (* you'll use about 1/3 to 2/3 of chicken stock). Bring sauce to a simmer and let simmer for at least one minute. Check consistency and flavor. Add salt and pepper as needed. Stir in capers and parsley.

Serve sauce spooned over fish.

Dinner Menus by Samsunshine Levy


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Paste di Meliga (Italian Cornmeal Cookies)
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Ginger Pecan Pie