Written by Chef Ron Nugent Thursday, 10 June 2010 00:00
Stuffed Dover Sole Forentine Buerre Blanc:
Make the buerre blanc first. 1/4 tbls. each of lemon juice and white vinegar, softened butter (1/4 lb.), white pepper, salt- put the lemon juice and white vinegar in a metal bowl and heat to a simmer. - slowly add chunks of the butter while wisking vigorously until incorporated, add a pinch of white pepper, salt if necessary
- rough cut cleaned spinach 1 store bought bag, and wilt quickly in a pan with a touch of water, add 1/4 cup of parmesan cheese and a touch of cream.
- reduce for a couple minutes until it thickens
- when mixture cools take a spoon of it and place inside the dover sole fillets.
- place fish in a buttered casserole and throw a little white wine, lemon and seasoning (old bay if you have it) on top and bake for about 13-18 minutes in a 400* oven
1. Take the filets out of the dish and plate with your favorite vegetable and starch. Drizzle the butter sauce over the fish and delight yourself with a glass of good Chardannay
I always recommend undercooking slightly and setting aside near the low heat for carry over cooking.
place a fork inside of stuffing . If its hot the fish should be cooked.
Voila! Bon Apetit
