Dover Sole Medusa

READY IN: 50mins


  • 4
    lbs sole (4 1-pound fish) or 4 lbs flounder, cleaned and scaled (4 1-pound fish)
  • 4
    cups fish stock or 4 cups clam juice
  • 4
    fresh fennel, sprigs
  • olive oil, for frying (about 1/2 cup)
  • 14
    cup capers, drained
  • salt and pepper, to taste (freshly ground is best)
  • Beurre Blanc
  • 6
    shallots, peeled and minced
  • 1 12
    cups dry white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc are all good choices)
  • 12
    cup heavy cream or 1/2 cup whipping cream
  • 1 12
    cups unsalted butter, cut into 1-inch pieces
  • salt and pepper, to taste


  • For the beurre blanc: cook the shallots and wine over high heat in a medium saucepan until the wine has reduced nearly completely.
  • Reduce heat; add cream and cook until reduced to a very small amount.
  • Whisk in butter, one piece at a time until completely blended.
  • Strain sauce and keep warm over warm water.
  • Skin the fish and remove heads; filet away from the ribs, leaving the meat attached at the tail.
  • Add head, skin and ribs to fish stock.
  • Cut each fileted side into 8 lengthwise strips.
  • Bring the stock or clam juice to a boil in large saucepan; reduce to a simmer.
  • Gently lower the fish by the tail into the liquid.
  • As the fish cooks, the strips should curl slightly; cook for about two minutes.
  • Gently remove fish from pan and drain on absorbent paper; keep warm.
  • Heat olive oil to 350F in a small pan; cook fennel sprigs until crisp (about two minutes).
  • Remove from pan and drain on absorbent paper.
  • Season the fish to taste with salt and pepper.
  • Arrange each fish attractively on warmed serving plates.
  • Sprinkle with capers and garnish with fried fennel.
  • Pour warm beurre blanc around the outside of the fish.