Dover Sole Pan-Seared with Lemon Butter Sauce | Erica Robbin
So delicate and satisfying.
The RL Restaurant-Chicago is one of my favorite restaurants. From the ambiance to the menu. It’s a relaxed, yet polished, club-like atmosphere, consistent with the Ralph Lauren brand. And when I say club, it’s more like leveled-up country club, not a dance club.
They serve so many delicious menu items, my favorites being the lobster bisque and the Dover Sole which is pan-seared and served with a Myer lemon butter sauce. It’s so good!
So here is my attempt to make something like it, at least something reminiscent to enjoy at home.
Credit: ericarobbin.com
Ingredients
- DOVER SOLE PAN-SEARED WITH MEYER LEMON BUTTER SAUCE:
- 2-4 dover sole filets
- 2-4 tablespoons flour
- 1/2 teaspoon salt and pepper, to taste
- 1 egg, beaten
- 2-4 tablespoons unsalted butter
- 4-8 tablespoons unsalted butter
- 4-8 cloves garlic, finely minced
- 4-8 tablespoons heavy whipping cream
- 4-8 tablespoons lemon juice
- Dash of salt
LEMON BUTTER SAUCE:
Directions
- DOVER SOLE:
- Dip each filet into egg, then flour/salt/pepper mixture.
- Heat pan with butter and sear each side over med/high heat just until cooked and crust is golden.
- Over med-high heat, cook butter until bubbly.
- Add garlic, cooking just slightly.
- Add whipping cream and lemon juice, heat through until slightly thick.
- Add salt to taste.
- Drizzle sauce over dover sole, garnish as desired, and enjoy!
LEMON BUTTER SAUCE:
ASSEMBLY:
So what do you think? Close enough?
Chicago is a fun place to visit, there’s always so much to do, from theatre, to museums, pizza parlors, and of course art around the city like the bean.
