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Dover Sole

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Sole Almondine

I love it when I am reminded of recipes past.  One of my friends, Jodi, asked if I had a recipe for classic Fish Almondine (or Amandine as it’s sometimes referred) as she had sampled a delicious Sole Almondine while traveling and wanted to re-create this recipe at home.

I was thrilled to start digging through my mountains of recipes as I haven’t thought about this simple but exquisite fish recipe in years.

Most people will recognize this recipe as Trout Almondine, however, many restaurants today will prepare it with a fresh regional fish.  One of the tastiest fish to use is Dover sole.  Delicate and sweet in flavor, Dover sole lends itself beautifully to this simple method of preparation and pure fresh ingredients.  However, if you’re well stocked in other types of white fish, or your local fish market has a great deal on a regional fish other than Dover sole, feel free to substitute.

Although I have about a half-dozen or so Almondine recipes, I think this recipe is the tastiest.  Fresh, simple and delicious!  Feel free to adjust ingredients and seasonings to suit your family’s tastes.

This dish is fabulous served with a traditional wild rice pilaf, or for a more contemporary side, I like to serve it with a brown rice and herb cous cous, and garlic wilted spinach.  My two Bennett gals love this dish with the Basil Lemon Smashed Potatoes found under “sides” in this blog.

(Thanks Jodi for reminding me of this yummy little dish!)

Keep dinner simple… Enjoy the flavors of life.

Happy Cooking!

Serves 4


1 lb fresh Sole fillets (about 6-8 fillets)

Sea salt and fresh cracked black pepper

All purpose flour for dusting (omit the flour for gluten-free or substitute with gluten-free bread crumbs)

1/4 cup sliced almonds, toasted in a pat of melted butter

1 stick unsalted butter, divided

1 lemon, zested and juiced

2 tablespoons chopped shallots

¼ cup fresh chopped Italian parsley, plus a tablespoon for garnish


Season the sole with salt and pepper and then lightly dust in the flour.  In a large non stick skillet heat 4 tablespoons butter over medium to medium high heat until frothy and hot.  Pan sear the fish until done and then transfer to a platter and keep warm.

Turning the heat to medium, add the remaining butter to the skillet and add the shallots and parsley and sauté lightly until the shallots are wilted.  Stir the lemon juice and zest.

Pour the sauce over the sole and then sprinkle with the toasted almonds.  Serve immediately.

For a little extra zing, add 1 clove garlic, finely chopped, to the shallot and parsley mixture.

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Sole Meuniere

Sole Meuniere is a classic French fish recipe prepared with fresh Dover sole that has been lightly dusted in flour, pan seared in clarified butter and then topped with a simple sauce of fresh butter, capers, a squeeze of lemon and Italian parsley.  Simply divine! 

Although I’ve prepared this lovely dish of sole at least fifty times or more, I hadn’t thought of preparing it lately.  Most likely due to preparing it one too many times in the past and hearing the Bennett crew comment about Sole Meuniere always being on the weekly menu. 

However, on Mother’s Day this past May, my little gal gave me a set of Julia and Jacques Cooking at Home DVD’s.  How wonderful it is to watch Julia and Jacques preparing my very favorite classic French dishes!  Of course, one of the fish recipes highlighted in this series is the classic Sole Meuniere.  A light bulb went on in my head and I realized I hadn’t prepared this dish in quite some time and it must make its way into my weekly menu once again.

Well, I have to tell you it was hit and I’ve prepared it twice since Mother’s Day!  Sole Meuniere can be prepared as simply or as complex as you wish.  In my 1964 copy of The Escoffier Cook Book ,there are seven different preparations of Sole Meuniere.  The most common being Fish a la Meuniere.  The other six versions consist of varied ingredients  such as the Sole Meuniere with Cucumbers, called Doria.  The cucumbers have been cut into pieces and pan seared in butter and used as a garnish for the delicious sole.  This particular garnish of cucumbers is absolutely delicious.  I know it might sound odd, however, cucumbers are a lovely compliment in flavor to most fish. 

Dover Sole is definitely my favorite type of sole for this recipe, however, feel free to substitute with a Petrale Sole or Flounder, which is also a flatfish with a mild and delicate flavor.   As well, if you don’t care for capers, feel free to substitute with a few pan seared sliced mushrooms. 

Enjoy a little taste of France with a dinner of Sole Meuniere.  As Julia and Jacques would say…  Bon Appetit and Happy Cooking!

Serves 4


3/4 – 1 lb fresh Dover Sole (about 8-10 fillets)

Sea salt and fresh cracked black pepper

6 tablespoons clarified butter (or ghee, found in most natural markets)

1 cup all-purpose flour (omit for gluten-free recipe)

4 tablespoons finely chopped parsley

1 lemon

2 tablespoons capers, drained

4 tablespoons fresh butter (for the finished sauce)


Season fillets with salt and pepper.

Heat 4-6 tablespoons clarified butter in a large sauté pan or large heavy bottom skillet.

Dredge fillets in flour, shaking off any excess flour. Place fillets in sauté pan and cook over medium heat for 2 to 3 minutes per side, until golden brown and crispy. Remove fillets from pan and transfer on to a platter, sprinkle with parsley and keep warm while sauteing the remaining fish, adding additional butter as needed.

Remove remaining butter from the skillet and add the fresh butter. Heat until the butter begins to brown. Remove from heat and stir in capers. Squeeze a little fresh lemon over the fillets and then pour the sauce over the fish and serve. Garnish with lemon slices.

Tip:  To prepare clarified butter at home:  Using two sticks of unsalted butter, melt the butter slowly in a small pan over low heat until the butter fat is at the bottom and the clarified butter is floating on top.  Skim off the clarified butter to use for the fish.  Discard the remaining milk fat from the bottom of the pan. 

Serve Sole Meuniere with fresh wilted spinach or roasted asparagus spears.  A fresh salad of spring greens tossed with a basic red or white wine vinaigrette is also delicious.

Karista's Kitchen Kid Friendly Sauces, Salsas and More Seafood

Sole Veronique with Fresh Herbs and Sweet Red Grapes

Sole Veronique with Fresh Herbs and Sweet Red Grapes

Sole Veronique

This is one of the first French fish recipes I learned to prepare, oh so many years ago.  In fact, this is one of those recipes that became a Bennett family favorite because of… you guessed it, the sauce!   And as some of you know, I  love “options” when it comes to my recipes, so if you’d like to grill a piece of halibut rather than wrestle with the Dover Sole, I’ll give you an optional recipe for just the sauce.

Sole Veronique is a traditional classic French dish.  And it’s prepared with the most treasured of French ingredients… butter and cream.

Although this recipe does contain both, I’ve tried to pair down the amounts used, and I’ve added in olive oil to substitute for some of the butter.  If you’d like a sauce without the cream, add a squeeze of lemon to the wine and a one last pat of butter to finish the sauce.

This makes a fabulous simple and quick weeknight meal, but it’s elegant and delicious enough to serve to dinner guests.  Happy Cooking!

Serves 4


1 ½ -2 lbs fresh white fish, Dover Sole or Flounder

1 teaspoon kosher or sea salt

½ teaspoon black pepper

1 tablespoon dried mixed herbs, herbs de Provence or French herbs

1 cup all purpose flour (or gluten free bread crumbs)

Extra virgin olive oil

4 tablespoons butter or clarified butter (ghee)

1 shallot minced (about 3 tablespoons)

1 cup white wine

½ cup heavy cream

1 tablespoon fresh chopped fresh herbs such as tarragon, thyme, Italian Parsley

1/2 – 3/4 cup small red grapes halved

1 small lemon


Mix together the flour, dried herbs, salt and pepper.

Heat a skillet on medium high heat and add a tablespoon of olive oil and a tablespoon of butter.   Once the oil and butter are hot, but not smoking, dredge the fish fillets through the flour and herb mixture and then dust off the excess.

Pan sear the fillets for 2-3 minutes on each side depending on thickness.  You’ll want to see a nice brown crust on each side.  During the pan searing, add a little butter and olive oil as needed as sometimes the pan becomes to dry.  Transfer the pan seared fillets to a platter and keep warm.

If needed, add a tablespoon of butter to the skillet and then add the shallots.  Sauté the shallots for a few minutes then stir in the white wine deglazing the pan.  Let the wine simmer for a minute or two and then add the heavy cream and grapes and reduce the sauce by half.  Take the sauce off the heat and add the fresh chopped herbs.  Plate the fish fillets and squeeze a little lemon over the fish. Ladle sauce over the fish, garnishing with extra grapes if desired.

Serve with roasted Asparagus, wild and brown rice, mixed fresh greens with a French vinaigrette or wilted spinach with garlic.

To prepare just the sauce:  Add a tablespoon of butter and a tablespoon of olive oil to a sauce pan on medium heat.  When the butter has melted and the olive oil/butter is hot, add the shallots.  Sauté the shallots for a few minutes then stir in the white wine deglazing the pan.  Let the wine simmer for a minute or two and then add the heavy cream and grapes and reduce the sauce by half.  Take the sauce off the heat and add the fresh chopped herbs, a pat of butter.  Plate the fish fillets and squeeze a little lemon over the fish. Ladle sauce over the fish, garnishing with extra grapes if desired.

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Pan Seared Dover Sole over Fresh Greens with a Spicy Orange Vinaigrette

I went to my local (and favorite) fish market yesterday, Gemini Fish Market in Issaquah, WA, and found a large selection of beautiful white fish.  But the Dover Sole caught my eye ; it was the most beautiful shade of glistening white with just a hint of pink.   It arrived the day before and was beckoning me to make a purchase.  So out the door I went with 1 1/2 pounds Dover Sole and of course a few scallops to sear as an appetizer. 

Dover Sole is a delicate white flaky fish that has a mild and sweet flavor.  It’s a smaller fish with smaller fillets that are excellent for a quick pan sear or baking in the oven.  Dover Sole is a fantastic basic fish that can be paired with a variety of sauces.  How about a simple brown butter, lemon and caper sauce, or a simple white wine and lemon sauce that can be found in my pan seared halibut over wilted spinach blog.  However you prepare Dover Sole, it’ll be delicious as well as healthy. 

This Spicy Orange Vinaigrette is fabulous over any white fish, whether it’s fresh grilled halibut, true cod, rockfish, snapper, or Dover sole.  If you don’t like fish, try this vinaigrette over pan seared chicken cutlets or grilled chicken breasts.  A sweet yet spicy vinaigrette that will satisfy your gourmet taste buds, but isn’t difficult to prepare.

I love to serve my pan seared fish over a salad of mixed greens that have been tossed in the vinaigrette.  Place a few pieces of fish on top of the greens and drizzle with a little additional vinaigrette.  Delicious!  

Keep dinner simple… Enjoy the flavors of life!


1/4 C orange juice concentrate

2 tablespoons white vinegar

½ teaspoon chipotle chili powder

1 teaspoon kosher salt

1 tablespoon honey

½ C olive oil

½ bunch fresh mint leaves

Salt and Pepper to taste

1 1/2 – 2 lbs Dover Sole, Halibut or any mild white fish

OPTION:  Or serve over grilled or pan seared chicken breasts 

In a blender or food processor, add the orange juice, vinegar, chipotle chili powder, kosher salt, honey, and mint leaves.  Pulse a few times to combine then while the blender or processor is on slowly add the olive oil until completely blended, salt and pepper to taste.  Optional:  for a little more citrus flavor add a bit of orange zest to the vinaigrette.  If you feel the vinaigrette is too thick, just thin it out with a few tablespoons of water until you’ve reached the desired consistency.  Feel free to adjust seasoning, adding more or less mint, or more or less chipotle powder. 

Toss spring greens with some of the vinaigrette and place greens in the middle of a plate.  Top with pan seared or grilled fish and drizzle the fish with additional vinaigrette.  Serve with Wild Rice or grilled/roasted sweet potatoes and plantains.