How Do You Make Sautéed Whole Dover Sole?
Cooking whole fish in a pan, in butter, is a wonderful way of encouraging a crisp, buttery exterior and a perfectly moist interior. And it just doesn’t get any better than doing it with whole Dover sole, especially when it’s just come in fresh from Holland. Each fish is under a pound after cleaning and removing the black skin on the upper side, so one Dover sole makes a perfect portion for one person. Recipe serves 2. To remove the black skin on the top side of the fish, cut off the dorsal fins and anal fins with shears. Then, with the dark side up and holding the tail in one hand, make a small incision just above the tail with the knife. Cut a small flap of the skin at that point, just enough to grab the skin with your hand. Then pull the skin in the direction of the head, pulling the skin away from the flesh. The dark skin should come off easily. The other side of the fish does not need to have the skin removed. Place both pieces of fish on a platter and sprinkle the milk all over ea
