Dinner

Seared Dover Sole with Brown Butter & Lemon Emulsion

Name: Seared Dover Sole with Brown Butter & Lemon Emulsion
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 whole Dover sole (8–10 oz each), or 4 sole fillets (6 oz total), skin left on; 6 tablespoons unsalted butter, divided; 1 tablespoon neutral oil; sea salt and white pepper; juice of 1 large lemon (about 2 tablespoons); 1 teaspoon champagne vinegar or white wine vinegar; 1 teaspoon Dijon mustard; 1 tablespoon cold water; 1 teaspoon fresh chervil or parsley, finely chopped; fleur de sel and cracked pepper for finishing

A whole Dover sole, filleted and pan-seared until the skin is golden and crisp, resting in an ethereal brown butter and lemon emulsion enriched with a whisper of champagne vinegar. This is the essence of refined Valentine's romance—simple, elegant, utterly classic, and wholly craveable.

530calper serving 29gprotein 2gcarbs 46gfat 10min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this