Dover Sole Meuniere with Garlic & Shallot butter

Dover Sole Meuniere with Garlic & Shallot butter

Dover Sole Meunière with Churn Garlic and Shallot butter

This is a simple, straight forward dish that the whole family will love. It's a french classic, and it should take you no more than 30 minutes! All you need is...

1) Sole (any thin, tender, flaky whitefish can be substituted if sole isn't an option)

2) Flour (GF options: gluten free flour mix, almond flour, corn starch, rice flour, tapioca flour)

3) salt and fresh ground black pepper

4) Garlic & Shallot butter

5) lemon juice

6) White wine *optional* - french purists will hate me, but I like to add some for additional acidity and sweetness, and to help deglaze the pan

7) Chopped herbs (parsley is the classic here)


1) Salt and Pepper your fish.

2) Lightly dredge your fish in flour. Shake off the excess. We're not frying the fish, but the flour will provide a nice crust, which will pair beautifully with the butter sauce. 

3) In a hot pan with an oil of your choice, pan sear your fish until golden brown on each side. Plate your fish.

4) Hit your hot pan with white wine and lemon. It'll deglaze the pan, lifting up all that extra flavorful fond from the bottom. Let reduce for 1-2 minutes.

5) Spoon in your Garlic & Shallot butter - stir and cook for another minute. Plate your butter sauce on top of the fish, finish with some chopped herbs, and enjoy!


For step by step video instructions, check out this recipe on the Churn Instagram!

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