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There are two primary ways to prepare the fish (most popularly, sole or trout). [3] One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter.
Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley.Many recipes specify Dover sole, but the technique can be used with other similar flatfish.
2. New England Corn Pudding. This dish walks the line between rustic and elegant — just like New England itself. The New England holiday staple works as a great side with glazed ham, and is made ...
The word sole in English, French, and Italian comes from its resemblance to a sandal, Latin solea. [2] [3] In other languages, it is named for the tongue, e.g. Greek glóssa (γλώσσα), German Seezunge, Dutch zeetong or tong or the smaller and popular sliptong (young sole), Hungarian nyelvhal, Spanish lenguado, Cantonese lung lei (龍脷, 'dragon tongue'), Arabic lisan Ath-thawr ...
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Broil fish in oven until flaky. Remove and cover. Place strawberries, vinegar, sugar and salt in small sauce pan. Stir and simmer on medium heat, 5 minutes and pour into food processor or blender ...
Chefs prize Dover sole for its mild, buttery, sweet flavour and versatility, and for its ease of filleting. The fish yields fillets that hold together well in a variety of recipes. [4] The name "Dover" comes from Dover, the English fishing port landing the most sole in the 19th century.