Dover Sole Meunière
Yield: 4 Servings
4 whole 16-18 ounce Dover sole, scales removed
3 teaspoons Activa RM meat glue
Salt and freshly ground black pepper
3 ounces canola oil
3 cups buttermilk
3 cups Wondra flour
16 ounces unsalted butter
2 tablespoons milk powder
4 cups tapioca maltodextrin
12 Meyer lemons, cut into supremes
Murray River salt
For the Dover Sole:
With a sharp knife, fillet the sole into 2 sides. Remove the dark skin, keeping the white skin intact. Lay the fillets side by side, meat side up, and sprinkle with the Activa RM meat glue. Lay one fillet over the top of the other, so that the 2 Activa-dusted sides touch, tail to collar. Place fillets in a large vacuum bag and vacuum to tighten bond. Refrigerate the sole for at least 6 hours. When ready to serve, heat canola oil in a sauté pan over medium-high heat. Dip the sole fillets in buttermilk and coat with Wondra flour. Pan-fry the fillets, basting with whole butter continuously until a golden brown crust is formed.
For the Dehydrated Capers:
Dry 6 of the capers on a paper towel and lay flat on a foil-lined dehydrator rack. Dry for 3 to 4 hours on high. Reserve the remaining 6 capers.
For the Brown Butter:
Melt the butter over medium heat. Add the milk powder and cook until milk solids are brown and nutty. Strain the milk solids, reserving some of the clumpy brown solids for garnish. Reserve.
For the Brown Butter Powder:
Slowly stir the reserved strained browned butter solids into the tapioca maltodextrin. Season with salt.
To Assemble and Serve:
Divide the Brown Butter between 4 small pitchers. Add a couple of Meyer lemon supremes, the reserved fresh capers, and a bit of chopped parsley to each pitcher. Once the fillets are cooked, plate them and top with more Meyer lemon supremes, Murray River salt, a few Dehydrated Capers, and Brown Butter Powder. Pour ½ ounce of the seasoned Brown Butter from individual pitchers on each plate tableside.