HOW TO PREPARE AND COOK "DOVER SOLE" FISH - CLASSIC FRENCH MEETS JAPANESE - COOKING WITH CHEF DAI

HOW TO PREPARE AND COOK "DOVER SOLE" FISH - CLASSIC FRENCH MEETS JAPANESE - COOKING WITH CHEF DAI

Preparing a sole fish for cooking is straight forward. Simply follow a few steps, as demonstrated by Chef Dai.
The Dover sole is the :Godfather" of sole, or was that James Brown (sorry, couldn’t resist).
The dover has a firm and meaty texture, but a really delicate, buttery and sweet flavour.
In Europe, this fish is commonly prepared by removing the skin from the topside of the fish. The gills are then trimmed and the head removed.
Chef Dai recommends leaving on the gills and head however, as they contain a lot of decent meat, added texture and flavour.
“A la meuniere” i.e. in the style of the “miller’s wife”, is the classic French way of cooking this fish, whereby the sole is coated in flour, fried in copious amounts of butter, then finished with lemon juice, sometimes capers and freshly chopped parsley.
Chef Dai adopts this French classic style of cooking but instead of using salt as the primary source of seasoning, soy sauce is also added to the sauce.
Dover sole is an expensive fish to buy, so by all means, you can use other cuts such as plaice or lemon sole, at a fraction of the price, without compromising too much on the taste.
Please try this at home, the umami packed sauce and Dover sole are a perfect accompaniment to a bowl of rice or even a glass of white wine.

Ingredients:
Dover sole x 1
salt
plain flour
cooking oil x 1 glug
unsalted butter x lots (you can be approximate, add more or less)
lemon juice x 1/2 small lemon
soy sauce x 1 Tbsp
lemon segments x optional

-for the vegetables-
samphire
shimeji mushroom
salt
pepper
cooking oil

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