Posted by: Hil | March 16, 2009

Dover Sole in Lemon-Caper Butter Sauce

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For the most part, I’m all about fast, functional cooking, but on weekends, I love to take a little bit of extra time to cook something fun.  I had some Dover Sole fillets in the fridge to use up.  Dover Sole is a very bland fish, so I knew that I needed to add a sauce to make it more interesting.  I came up with this preparation in honor of the Lemonator, who will devour anything in lemon caper butter sauce.  I had never tried to make a sauce like this before, but I think I did pretty well.

Normally for a dish like this, I would pan cook the fish, but these fillets were so paper thin that I knew they would fall apart when I flipped them.  Oven cooking made a good alternative.  I gave them a quick rub with salt, pepper, evoo and lemon zest.  I also squeezed a little lemon juice over them before I remembered that citrus “cooks” fish (think ceviche).  The lemon did “cook” the fish a little, but the end result was mostly okay.  I then put the fish in the oven at 350.  How long it will take to cook the fish depends on the thickness of the fish, but I would suggest to start keeping an eye on your fish after ten minutes to fifteen minutes.

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Now for the sauce.  I completely winged this, but it turned out very well.  First, add the juice of a lemon and a splash of white wine to a pan over medium heat.  Let it reduce a little, then turn the head down to medium low and start whisking in butter.

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I ended up using about three tablespoons of butter for this sauce, but the amount is flexible.  Just add it gradually, keep tasting, and make sure you don’t burn the sauce.

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Next, I flavored my sauce with salt, pepper, savory, and thyme.  If you have fresh dill, that would probably be delicious.  Next, I added a little bit of vegetable broth until I was happy with the strength of my sauce.

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When the sauce was done, I poured it over my fish, which was mostly cooked, and added a few spoonfuls of capers.  I then put the dish back into the oven until the fish was finished cooking.  I served this over spinach, which is what I had on hand, but I think that this would taste wonderful with green beans and angelhair pasta.

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For dessert, I had some fresh pineapple.  For fun, I thought I would do a quick tutorial on how to cut up a whole pineapple.  It isn’t difficult, but I always used to be intimidated. 

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First, off with the top.

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Next, slice gently down the sides to get rid of the tough outer layer.

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Next, start cutting the fruit away from the fibrous core.

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Then chop, serve and eat.

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Responses

  1. mmm…the fish looks amazing!!! i’ve been definitely craving fish lately

  2. That fish looks great!
    I’ve never bought a pineapple like that because I was scared to have to cut it, but it looks easy, thanks for the how-to!

  3. Sounds delicious!

  4. For wingin’ it, that sauce sounds amazing! Even for not winging it actually!


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