Dover Sole w/ Crispy Potato Scales and Orange Beurre Blanc

It has been nearly nine years since my culinary school venture and it seems like it was only yesterday I was frantically sliding into my morning class with only 1 second to spare, getting scorned in French for experiencing major uniform malfunctions, and having to confess to the secretary that we needed to call the locksmith to cut through my locker’s padlock due to a forgotten combination – for the third time.  Well, being back in Europe for the first time since my everything-but-dull school days, brought back a lot of fond memories – including these.  I rarely make dishes from school, but I do occasionally bust out the old books and read through them for inspiration.  But there is one dish that has always stuck with me: Light flakey fish with a crispy potato crust and a perfectly balanced beurre blanc.  Ahhhh, pure elegant bliss!  This is not exactly the same recipe as Le Cordon Bleu’s,  but it’s similar to a Red Mullet with Crispy Potato Scales that we made in class.  A perfectly simple dish that’s sure to wow any fish-loving critic!


 Dover Sole with Crispy Potato Scales 

  • 4 dover sole filets
  • 1 egg yolk
  • 2 potatoes, peeled and sliced thin
  • 1 tbsp corn flour
  • 4 tbsp butter
  • dash of olive oil
  • salt and pepper
  • Parchment paper

Potato Scales – To create the scales I used the bottom of a pastry tip (this is a make-due technique) to cut out circles.   Cook the potatoes in 4 tablespoons of melted butter until potatoes are soft and then drain and cool (do not color, just soften).  

Dover Sole – Brush each filet with a thin layer of the egg yolk and season both sides with salt and pepper.  Dust the potatoes with corn flour and arrange on the fish to make a “scale” effect.  Cut a piece of parchment paper to the size of the fish and place on top of the potatoes.  Refridgerate for about 15-20 minutes. 

On medium-high heat melt butter and a splash of olive oil.   Add fish to the pan paper side down and cook until potatoes are golden brown. Flip and cook on other side for about 3 -4 minutes longer.


Orange Beurre Blanc

  • 1/2 shallot, minced
  • 1/4 cup white wine
  • 1 orange — Juiced and 1/2 of orange Zested
  • 1 tbsp heavy cream
  • 1 stick of butter, cold and cut into chunks
  • salt and pepper

In a small saucepan on medium high heat place shallot, wine, orange juice and orange zest and reduce to about 2 tbsp (until syrupy and thick).  Add cream to reduction and reduce to low.  While whisking add the butter (ensure it is cold) slowly until all butter has been added and sauce is a smooth texture.  Season with salt and pepper and serve.



Filed under All Posts, Fruity Flavors, Healthy Options, Recipes, Seafood, Uncategorized

3 responses to “Dover Sole w/ Crispy Potato Scales and Orange Beurre Blanc

  1. My favorite.


    I still, at least think of myself, am the locksmith.



  2. love your food blog…..Maybe we will have fish for dinner tonight. Talking to Jack the other day he mention you would like to try one of my salad recipes I need your email address so I will be able to share it with you. Keep up the good work

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