59. 🐟✨ Pan-Fried Dover Sole Meunière with Saffron Mash & Summer Vegetables
An elegant French classic made effortless. Silky saffron mash, crisp-tender vegetables, and melt-in-your-mouth sole bathed in nutty lemon-butter sauce.
🧾 Ingredients (2 servings)
For the Dover Sole Meunière 2 Dover sole fillets Salt & white pepper, to taste ¼ cup (30g) all-purpose flour (for dusting) 3 tbsp unsalted butter 1 tbsp olive oil 1 tbsp fresh lemon juice 2 tbsp parsley, finely chopped 1 tsp capers (optional)
For the Saffron Mash 1 lb (450g) Yukon Gold potatoes, peeled & cubed ¼ tsp saffron threads (steeped in 2 tbsp warm cream) ½ cup (120ml) warm heavy cream 4 tbsp (60g) unsalted butter Salt & white pepper, to taste
For the Sautéed Vegetables 1 cup green beans, trimmed ½ cup red & yellow cherry tomatoes, halved 1 tbsp olive oil 1 garlic clove, minced Salt & black pepper, to taste ½ tsp lemon zest (optional)
🍳 Instructions
Saffron Mash Steep saffron in warm cream for 10 mins. Boil potatoes until tender (~15 mins), then drain. Mash with saffron cream, warm heavy cream & butter until smooth. Season and keep warm.
Vegetables Sauté green beans in olive oil for 3–4 mins. Add tomatoes & garlic, cook 1–2 mins. Season with salt, pepper & lemon zest.
Pan-Fried Sole Pat fish dry, season, and lightly dust with flour. Heat butter & oil in a pan. Cook skin-side down ~2–3 mins, flip & finish for 1–2 mins. Remove and rest.
Meunière Sauce In the same pan, melt butter over medium heat until golden-brown & nutty (~30 sec). Remove from heat, stir in lemon juice, parsley, and capers.
Plating Spoon saffron mash in center. Lay the sole on top, drizzle with sauce. Add vegetables to the side, garnish with parsley.
