Dover Sole

   

Oceans New York’s Executive Chef Andy Kitko

In the short time that Oceans’ doors have been opened in New York, Executive Chef Andy Kitko’s Dover Sole has quickly become a favourite among local foodies and notable critics. We invite you to bring the flavours of Oceans into your own kitchen and add this classic recipe to your repertoire!

  • 1 Dover sole, 1 – 1.5lb, filleted and peeled
  • 1-2 tbsp flour
  • Salt, to taste
  • Pepper, to taste
  • 6 oz butter
  • 1 oz lemon juice
  • 2 tsp capers, rinsed
  • 1 tbsp sliced almonds, toasted
  • 1 tbsp chopped parsley
  • 1 lemon for garnish, halved and charred

Heat a large saute pan over high heat. Lightly dust the sole with the flour and season with salt and pepper. Add half of the butter to the pan and let it melt. When it starts to brown, add the sole. Cook for 3 to 4 minutes on the first side, at which time it should be well browned then flip the fish over and cook for another 3 to 4 minutes while basting with the brown butter. Remove the fish from the pan to a warmed plate. Add the remaining butter to the pan and cook until well browned. Deglaze with the lemon juice then add the almonds, capers, and parsley. Swirl the pan to emulsify the sauce, pour over the fish, garnish with lemon, and serve immediately.

Oceans’ Beverage Director Julie Van Zant recommends a pairing of Cameron 'Clos Electrique' Chardonnay 2017 out of Dundee Hills, Oregon.

“This Willamette Valley Chardonnay comes from 100% estate grown vines. It features notes of brown butter and lemon with mouth-watering acidity and these qualities create a perfect match for the mild, sweet quality of Dover sole.”