Dover Sole is a flaky fish somewhat sweet and tender. As any other flaky fish, you can cook it in many ways; however, today, I pan seared briefly, and then wrapped it in smoked salmon. It looks awesome and tasted amazing.
Approximate Prep and Cooking Time: 35 to 40 minutes
Approximate Cost: $18.33 or $9.17 per serving
Difficulty Level: Easy __X Intermediate __ Advanced
2 Dover Sole filets ($4.65)
10 slices of Smoked salmon (approximately) ($8.90)
1 Vidalia onion (.40)
10-12 Asparagus ($1.85)
1 roasted red pimento (.50)
2 tsps. Capers (.25)
3 Hard boil eggs (.48)
2 med. size Beets ($1.30)
Season the fish, refrigerate.
Peel the beets, cut in 1” pieces, boil in salted water until tender, drain, set aside.
Boil the eggs. Remove, peel slice and set aside.
Pan sear the fish until it cooks and looks golden brown, set aside to rest for about 7 minutes.
Clean, cut the bottoms and steam the asparagus until tender but still bright green.
Slice the onion and set aside.
When ready to plate assemble as follow:
Place the cooked fish in the middle of the plate.
Wrap with smoke salmon and tuck the leftover under it.
Place the asparagus in one side of the fish and the beets on the opposite side.
Garnish with roasted red pepper strips, capers, sliced onions and hard boiled eggs.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.